Description
A hearty and spicy black bean soup with a kick from piri piri chillies, topped with a fresh homemade salsa for an extra burst of flavor.
Ingredients
Units
Scale
- 8 oz dry Turtle/Black Beans
- 10-15 dried Piri Piri Chillies
- 1 Vegetable Bullion Cube, such as Knorr
- Sea salt and Fresh Cracked Pepper to taste
- 1 tablespoon Olive Oil
- 5 cups water
- 1 medium tomato, chopped
- 1/2 medium onion, chopped
- 3 tablespoons fresh cilantro, chopped
Instructions
- Heat a large pot on medium-high heat and add the olive oil, piri piri chillies, and black beans. Stir to evenly coat the beans and toast for 1 minute.
- Add 2.5 cups of water and the vegetable bullion cube to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the beans are tender.
- Once the beans are cooked, use a food processor to purée the mixture until smooth. Add additional water if needed to reach your desired consistency.
- For the salsa, combine the chopped tomato, onion, and cilantro in a bowl. Season with salt and fresh cracked pepper to taste.
- Serve the soup hot with a spoonful of the fresh salsa on top.
Notes
For a chunkier salsa, pulse the ingredients in a food processor until the desired consistency is reached. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. If you prefer a milder soup, reduce the number of piri piri chillies.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3
- Sodium: 600
- Fat: 5
- Carbohydrates: 35
- Fiber: 10
- Protein: 9
- Cholesterol: 0