Black Bean Soup Recipe

This Soup is not a quick dish to make but it is really worth the wait.

It is ideal for serving at parties; simply multiply the quantities.

Serves 4

1 Cup of Black Eyed Beans

1 Tbsp Olive Oil

2 Onions Chopped

4 Cloves of Garlic, Chopped

1 Medium-hot Fresh Chilli, Chopped

1 Tsp Ground Cumin

1 Tsp Ground Turmeric

250g Fresh or Canned Chopped Tomatoes

2 1/2 Cups Chicken or Vegetable Stock

25g Fresh Cilantro Leaves, Chopped

Juice of 1/2 Lemon

Pitta Bread to Serve.

Put the beans in a pan and cover with water, bring to the boil and cook for 5 minutes.

Remove from the heat,cover and leave to stand for 2 hours. Drain the beans, return to the pan, cover with fresh cold water and then simmer for 35-40 minutes or until the beans a e tender.

Drain and set aside. Heat the oil in a pan, add the onions, garlic and chilli and cook for 5 minutes or until the onion is soft.

Stir in the cumin, turmeric, tomatoes, stock half the coriander and the beans and simmer for 20-30 minutes.

Stir in the lemon juice and remaining coriander and serve with the pitta bread straight away.

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