Black bean soup with salsa sofrito
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- extra-virgin olive oil
- 2 onions, coarsely chopped
- 2 cloves garlic, cut in half
- 1 tsp oregano leaves
- 375g dried black beans, but not soaked
- 400g tin chopped tomatoes
- 1 tsp red chilli flakes
- 2 tsp cumin seeds, lightly toasted
- ½ tsp coriander seeds, toasted
- 2 tsp smoked paprika
- 1 litre vegetable stock
- of ¼ of a lemon lemon juice
- 100ml to serve soured cream or crème fraîche
- cut into wedges lime, to serve
salsa sofrito
- 2 tbsp chipotle chilli peppers in adobo sauce, coarsely chopped or use 2 tsp chipotle paste
- 2 firm ripe tomatoes, coarsely chopped
- 2 tbsp of coarsely chopped coriander
- 1 small red onion,, chopped
- 1 clove garlic, crushed
Method
- STEP 1
Firstly make the salsa sofrito.
Put all the ingredients in a bowl, mix well and leave to stand for 1 hour to allow the flavours to develop.
Chill until needed. - STEP 2
For the soup, heat 1 tbsp olive oil in a large heavy-based pan over a low heat.
Add half the onion, half the garlic and the oregano and cook for 10 minutes, or until softened. - STEP 3
Add the beans and 1.5 litres water and bring to the boil.
Cover the pan and simmer for 1½-2 hours, or until the beans are tender. Drain. - STEP 4
Meanwhile, put the remaining onion and garlic, together with the tomatoes, chilli flakes, cumin, coriander and paprika in a blender.
Blitz until smooth. Heat another tbsp oil in a frying pan, then add the contents of the blender.
Cook for 15–20 minutes, or until the mix has reduced and is pulpy in consistency.
Add to the beans along with the vegetable stock, stir and simmer for 20 minutes more.
Add the lemon juice and season if needed. - STEP 5
Divide the soup between bowls and serve with the sour cream or crème fraîche, the salsa and lime wedges.
