Chipotle Black Bean Soup

Serves: 4

Cuisine:

Caribbean

Recipe Type:

Starters

Kitchen-to-Table:
Heat Rating:

Spicy

Good Using:

Ingredients

  • Anise Seeds (1 tsp)
  • Bay Leaves (2)
  • Black Beans (450g / 1lb)
  • Carrots (2 chopped)
  • Celery Stalks (2 chopped (leafy tops 'n' all!))
  • Fresh Coriander (2 tbsp chopped)
  • Fresh Ginger (2 tbsp, grated)
  • Garlic Cloves (3 chopped)
  • Olive Oil (3 tbsp)
  • Onion (1, finely chopped)
  • Oregano (2 tsp)
  • White Cumin Seeds (1 tsp)
  • Chicken Stock (1.7 litres / 3 pints)
  • Chipotle Chillies (2 tsp)
  • Salt & Pepper (To taste)
  • Allspice Berries (4)

Method

1) Heat a heavy frying pan and dry-roast the anise and cumin seeds until crackling and aromatic. Allow to cool and grind.

2) In a saucepan, heat the olive oil and stir fry the onion and garlic for about 5 minutes, until golden.

3) Add the carrots, celery, ginger, coriander, bay leaves, oregano and dry-roasted ground cumin & anise – cook on low heat for 15 minutes.

4) Pour in the stock, black beans, chipotle chillies and salt & pepper. Bring to the boil, then simmer partly covered for up to 2 hours until the beans are tender.

5) Allow to cool slightly, puree in a food processor then reheat & serve hot.

TIP: For a vegetarian / vegan option, use vegetable stock instead of chicken stock

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