March 09, 2012

Black Bean Soup

Two bowls of soup on a wooden background

I made this soup as a goodbye to winter and a welcome to my Mum who came to spend a few days with us. I was so glad she came, we had a great time! We did wedding plans, went down to the beach, chilled out and cooked and ate delicious things. When you live far away from your close relatives, you appreciate even more those precious times together.

For this soup, I got inspired by one that my yoga teacher had at my last yoga weekend. For lunch, he poured from a thermos in a bowl, what looked like the most delicious soup. I looked at it, thinking that I had to try to replicate it. Although he didn’t say what was in the soup, I immediately thought of black beans and tomatoes. The version I did was amazing, with rich flavours and aromas. It was a meal in itself, which I think my Mum enjoyed as much as we did. A perfect way of leaving winter behind!

Black Bean Soup – serves 6
Serve with chopped avocadoes and a squeeze of lime for a chilli-style soup.
• 350g dry black beans
• 3tbsp olive oil
• 2 red onions, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1tsp cayenne chilli pepper
• 1tbsp smoked paprika
• 1tbsp ground cumin
• ¼ red chilli, chopped
• 2 cans chopped tomatoes
• 1 small can sweetcorn

1. The night before, place the black beans in a large bowl, cover with cold water and leave to soak overnight.
2. The next day, drain and rinse the beans. Put them in a large saucepan, cover with plenty of water and bring to the boil. Leave to boil rapidly for 10min. Turn down the heat, cover and leave to cook for another 40min.
3. Drain the beans, keeping 800ml of the cooking water.
4. In a large pot, heat the oil. Add the onions and garlic and fry gently for about 10min, until the onions are soft. Add the spices and chilli, and leave to cook for another 5min, stirring well.
5. Add the chopped tomatoes, beans and beans cooking water. Bring to the boil and leave to simmer for 25min.
6. Take off the heat and blend partially with a hand blender, in order to keep some chunks.
7. Put back on the heat, add the sweetcorn and leave to cook for another 5min.

Soupe aux Haricots Noirs – pour 6 personnes
Servir avec des dés d'avocat et un trait de citron vert pour une soupe de style chilli.
• 350g de haricots noirs secs
• 3cs d’huile d’olive
• 2 oignons rouges, pelés et émincés
• 2 gousses d’ail, pelées et émincées
• 1cc de piment de Cayenne
• 1cs de paprika fumé
• 1cs de cumin en poudre
• ¼ de piment rouge, émincé
• 2 boites de tomates concassées
• 1 petite boite de maïs

1. La veille, mettre les haricots dans un grand bol, couvrir d’eau froide, et laisser tremper la nuit.
2. Le lendemain, égoutter et rincer les haricots. Les mettre dans une grande casserole, recouvrir d’eau froide et porter à ébullition. Faire bouillir rapidement pendant 10min. Diminuer le feu, couvrir et laisser cuire pendant 40min.
3. Egoutter les haricots et garder 800ml d’eau de cuisson.
4. Dans une grande marmite, faire chauffer l’huile. Ajouter les oignons et l’ail et faire revenir pendant environ 10min. ajouter les épices et le piment et faire revenir pendant environ 5min, en mélangeant.
5. Ajouter les tomates, les haricots et l’eau de cuisson des haricots. Porter à ébullition et laisser frémir pendant 25min.
6. Retirer du feu et mixer partiellement au mixeur plongeur, de façon à garder des morceaux dans la soupe.
7. Remettre sur le feu, ajouter le maïs et laisser cuire encore 5min.

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