Black Bean Soup with Soured Cream Recipe

Never has a soup taken me so long to prepare. The black beans have to be soaked for at least 10 hours, and while we never have a cool enough temperature in Tenerife for soup, I do make exceptions. This thick, healthy and wholesome bowl makes a very satisfying lunch.

Preparation Time: 30 min
Cooking Time: 1 hour 10 min

Serves: 4

Ingredients

300g dried black beans, soaked overnight in cold water

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, crushed

1/4 tsp crushed dried chilli

2 tsp ground cumin

1 tsp ground coriander

1-litre vegetable or chicken stock

Juice of 2 limes

Salt and ground black pepper

5 tbsp soured cream

Chopped fresh coriander to garnish

Instructions:

1. Drain the beans and put in a large saucepan. Pour in boiling water to cover the beans generously and boil rapidly for 10 minutes. Reduce the heat and simmer for 1 hour, until the beans are tender. Drain the water and put to one side.

1. Heat the oil in a saucepan and add the onion and garlic. Cook gently for 5 minutes. Stir in the chilli, cumin and coriander. Add the beans and stock. Bring to the boil. Reduce the heat and simmer for 10 minutes.

1. Pour the soup into a blender and blitz until smooth. Stir in the lime juice, salt and pepper. Ladle the soup into bowls, topped with the sour cream and garnish with the chopped coriander.

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