Black Bean Soup with Lime & Cumin
A swirl of soured cream cutting through the smoky beans, fresh coriander scattered on top, and the chorizo oil pooling in dark red beads across the surface.
Ingredients
Serves 4- 480 gdrained black beans (from two 400 g tins), rinsed
- 900 mlchicken stock
- 200 gjarred roasted red peppers, drained and roughly chopped
- Fine salt, to taste
- 2 tspground cumin
- 1½ tspsmoked paprika
- 1large onion, finely diced
- 3garlic cloves, crushed
- 1red chilli, finely chopped
- 2 tbspolive oil
- 150 gcooking chorizo, sliced into rounds
- 30 mllime juice
- 15 gcoriander: half chopped for the soup and half torn to finish
- 1bay leaf
- 150 mlsoured cream (optional)
- 1lime, cut into wedges
- Black pepper, to taste
Method
- Heat the olive oil in a heavy pot over a medium-high heat. Add the chorizo and cook for 3–4 minutes, stirring, until the edges are golden and the rich orange-red oil has run out into the pan; that oil is the foundation of the soup. Lift the chorizo out with a slotted spoon and set aside.
- Tip the onion into the chorizo oil with a good pinch of salt and cook over a medium heat for 7–8 minutes until soft, translucent and just starting to catch at the edges. Stir in the garlic, chilli, cumin and smoked paprika and fry for 60 seconds until fragrant.
- Add the roasted red peppers and stir through, pressing them gently against the base of the pot for 2–3 minutes so they soften and melt into the aromatics rather than sitting on top.
- Tip in the black beans, bay leaf, then pour over the chicken stock. Bring to a gentle boil, drop the heat and simmer uncovered for 25 minutes, stirring occasionally.
- Discard the bay leaf. Take the pan off the heat and use a stick blender to briefly blend part of the soup, leaving plenty of whole beans for texture.
- Return the chorizo to the pot, stir in the lime juice and half the coriander, and simmer for 5 minutes more to let everything settle together. Taste, season with salt and black pepper, taste again; it should be smoky, gently spiced and bright with lime.
- Ladle into bowls and finish with the reserved torn coriander and lime wedges. Swirl in the optional soured cream if using.
Per serving
- kcal
- 452
- protein
- 23.2g
- fibre
- 13.1g
- carbs
- 40.6g
- fat
- 22.8g
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