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Black Bean Soup with Avocado

—

24 September 2018 BY Julie Biuso
SERVES: 4

Black bean soup

This pushes all the right buttons when you want something fresh and spicy but with substance. Serve with warmed tortillas or tortilla chips.

Ingredients
—

1 large onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 red medium-hot chillies (long chillies)
1½ Tbsp olive oil
½ tsp toasted ground cumin seeds, plus extra for sprinkling
2 x 400g cans black beans (I use Ceres brand organic black beans as they are salt-free), drained
500ml water
2 medium vine tomatoes
1 tsp salt, or to taste
3 fresh limes
½ cup chopped coriander/cilantro
Sour cream or plain unsweetened yoghurt
1 perfectly ripe avocado, halved, pitted, skinned and chopped
Warm, soft tortillas to serve

Method
—

1 Put onion, garlic and 1 halved, deseeded and finely chopped chilli in a saucepan with the oil. Cover pan and cook gently for 7-10 minutes, or until tender. Stir in cumin, then the beans and water. Bring to a gentle boil, lower heat and cook for 5 minutes.

2 Drop tomatoes into a saucepan of boiling water, count to 15 and transfer immediately to a bowl of cold water. Peel, cut into quarters and flick seeds into a sieve set over a bowl. Slice thinly.

3 When soup is ready, season with salt, then purée three-quarters of it in a food processor. Swirl in 3 tablespoons of lime juice and most of the coriander and tomatoes. Press on tomato seeds to extract juice and add the juice to the soup.

4 Serve soup hot ladled into bowls. Top with dollops of sour cream or yoghurt, sliced avocado, sliced chilli and coriander and a dusting of ground cumin. Serve black bean soup with lime wedges and warm tortillas or tortilla chips.

Fried tortilla strips

Fried tortilla strips

Black bean soup 1

Black bean soup

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Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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