Mexican Black Bean Soup

Sat, 23 November 2024

(serves 6)

 

Ingredients:

2 tomatoes, Irish vine or plum

100g onion

1 garlic clove, peeled

1 tsp Mexican Oregano, dried

Salt to taste

2 tablespoons vegetable oil

2 tins Mexican whole Black beans, 560g each

500 mls water

 

To serve:

Mexican Oregano, dried

250 g feta cheese, cut into small cubes

3 corn tortillas, cut into small strips and fried till crispy

 

Method:

 

Charred the tomatoes in a very hot skillet until they are blacken and cooked. Transfer the tomatoes to the blender with the onion, garlic, oregano and salt. Blend this until you have a smooth sauce.

 

Heat the oil in a deep sauce pan to medium high. Pour the tomato blend and cook gently until the sauce thickens.

 

Pour the two tins of beans (with their liquid) and the water into the blender again. Puree the beans until you have a very smooth mixture. Pour it into the tomato sauce and incorporate. Cook for 5 to 10 minutes to develop flavour.

 

Serve the soup hot with a sprinkle of dried Mexican oregano, a spoonful of feta cheese cubes and a some of the crispy fried tortillas.