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Honduran Black Bean Soup

What's the big idea?

Black bean soup is popular in Honduras, although I have also heard of pretty much the same soup being made using red (kidney) beans. I guess it does no harm to use whatever beans you are fond of and able to get hold of easily, and see how the soup turns out...

Shopping List

Here's the list of what you need:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, finely diced
  • 2 cloves of garlic, minced
  • 3 x 400g tins black (or other) beans, rinsed and drained
  • ½ litre chicken or vegetable stock
  • 1½ teaspoons dried oregano
  • 1 jalapeño, seeded and very finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1 tablespoon lime juice
  • 60ml red wine
  • 2 tablespoons chopped fresh coriander (cilantro)

What To Do

  • Heat the oil in a large saucepan and fry the onion for 2 minutes
  • Add the pepper and garlic and fry for a further 5 minutes
  • Add the beans, stock and oregano. Bring to the boil, then reduce the heat and simmer gently for 10 minutes
  • Meanwhile, place the tomatoes, lime juice and jalapeño in a blender. Purée well
  • Add the bean mixture to the blender (in batches) and purée
  • When everything is puréed, return the soup to the pan and simmer gently for 1½ hours, adding more water if needed
  • Add the wine and fresh coriander (cilantro) to the pan for the final 5 minutes

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