Description
This simple and nutritious soup gets a kick from stewed piri piri chillies and a fresh, raw salsa that takes your traditional black bean soup to a whole other level.
Ingredients
Scale
- 8 oz dry Turtle/Black Beans
- 10–15 dried Piri Piri Chillies (hot hot hot!)
- 1 Vegetable Bullion Cube, such as Knorr
- Sea salt and Fresh Cracked Pepper to Taste
- 1 tablespoon of Olive Oil
- 5 cups of water.
Instructions
- Heat a large pot on medium high and add oil, chillies and black beans. Stir to evenly coat beans. Toast for 1 minute.
- Add 2.5 cups of water plus remaining ingredients to the pot and bring to a boil. Boil for 5 minutes then turn the burner off. Let beans stand for one hour.
- Strain beans and return to pot. Add 2 cups of water. Cook beans until tender, about 25 minutes. Season to taste with salt and pepper.
- Set aside one cup of cooked beans without liquid.
- Blend remaining mixture until smooth. (Tip: For a thicker soup do not add as much liquid)
- Transfer blended soup to pot on stove and heat through. Once hot, add remaining cup of cooked beans and serve.
- Garnish soup with a few spoonfuls of raw salsa, and if you are adventurous, a crushed or whole piri piri.
Notes
For the raw salsa combine one medium tomato, half of a small onion and 1/4 medium green pepper in a food processor. Pulse until desired consistency (I like it chunky). Add salt, fresh ground black pepper and some all-purpose seasoning to taste. Mix and allow to rest for a few minutes.
Cook time does not include 1 hour of beans standing in pot before being drained and cooked more thoroughly.
- Prep Time: 5 mins
- Cook Time: 30 mins