So, we decided that, due to our new addition, we should start cooking in bulk so that on days when I’m plain exhausted, I just have to pull something from the freezer and know we’ll have a good meal that night with minimal stress for me. We tried this soup at the start of the week and I must say it was delicious. A little on the spicy side, but not too much. We used canned black bleans instead of soaking dried ones for 8 hours(mainly because there were no dried ones to be found where we shopped) so that reduced the cooking time. We also didn’t bother blending it…seemed like far too much effort and far too much washing up at the end!
- 500g dried black beans
- 1.5L water
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 6 sticks celery with leaves, chopped
- 475ml water
- 2L chicken stock
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar
- 4 tablespoons sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 4 tablespoons soured cream
- 4 tablespoons chopped spring onions
Prep: 30 mins | Cook: 3 hours | Extra time: 8 hours, soaking
In a large saucepan, add dried black beans and 1.5 litres of water, cover and let soak overnight.
In another large pan, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 475ml water and stock. Bring to the boil; reduce heat and simmer.
Add cayenne pepper and ground cumin. Partially cover the pan and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of soured cream or yoghurt and chopped spring onions.
If using canned beans, reduce cooking time to 40 minutes after adding the beans.