Black Bean Soup

Written By Vicky Straker

I was once told that you can still eat a tin of baked beans even if it is 100 years old. There has been a tin of salted black beans in my cupboard for …. hmmm … well let’s just say it was not 100 years old of course and I am still alive. Probably not the best way to introduce a recipe so please move on and enjoy it…

INGREDIENTS

3 tbsp oil plus extra for the spring onions
1 onion
400g tin of black beans
283g tin of salted black beans (from an Asian supermarket)
1 tsp spice mix such as tandoori, cajun, curry …
water
half a jelly vegetable or chicken stock cube
8 spring onions
Creme fraiche or soured cream
Sumac

  1. Roughly chop the onion and fry with the oil over a medium heat until glossy

  2. Stir in the spice mix

  3. Add the drained beans and cover with water. Pop the stock cube in too

  4. Simmer for twenty minutes

  5. Blend

  6. Chop the spring onions (I used scissors) into a hot pan with a little oil and fry until lightly browned

  7. Serve with a dollop of creme fraiche or soured cream, sprinkle with the fried spring onions, and a little sumac

Vicky Straker
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