Black bean soup was a first for me about a year ago whilst dinning in a small traditional Cuban restaurant in the middle of downtown Miami. Ever since then I often catch myself having the occasional daydream, of not only of my trip to Florida, but also the Cuban black bean deliciousness I experienced there. In an attempt to relive those memories I device a quick and easy no fuss black bean soup that I like to think gives the traditional a run for its money.
Ingredients Serves: 2
500g Black Beans, from a can
1 Red onion, Chopped
2 Garlic cloves, minced
1 Vegetable or chicken stock (follow packet guidelines for amount of water)
1 Tomato, de-juiced and chopped
1 Tsp origano or any herb you like, fresh would be better
Salt & pepper to taste
Method
Step 1 - Place the chopped up onion in a pot with a splash of olive oil and cook until transparent
Step 2 - Once the onions are cooked, place in the garlic and cook for a further minute. Add the vegetable or chicken stock, black beans and herbs and simmer for 30 minutes
Step 3- Whilst the soup is simmering, chop up the tomatoes, making sure to remove the seedy juice bits that you can cheekily snack on as we won't be using them.
Step 4 - Just before the 30 minutes are up, season with salt and pepper for taste.
Serve and enjoy!
Looking to have it as a main meal? Serve it with rice instead.
Until next time,
Holly
