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Ingredients

  • ½ avocado, mixed with juice of
  • to make a salsa lime or coriander
  • 250g black turtle beans, soaked overnight in cold water and drained
  • 1 litre chicken stock
  • slices 75g chorizo, finely sliced
  • 1 onion, finely chopped
  • 142ml tub soured cream

Method

  • STEP 1

    Cook the turtle beans and onion in the chicken stock in a covered pan for 45 minutes or until tender. Stir in half the chorizo. Divide the soup between 4 bowls and add a spoonful of soured cream. Top with the salsa and remaining chorizo.

Authors

Lulu GrimesManaging editor
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