Spicy Bean Soup

(recipe from this cookbook)

Serves 6-8

Ingredients:

• 175 gr / 6 oz / 1 cup dried black beans, soaked overnight and drained
• 175 gr / 6 oz / 1 cup dried kidney beans, soaked overnight and drained
• 2 bay leaves
• 90 ml / 6 tbsp  coarse salt 
• 30 ml / 2 tbsp olive or vegetable oil
• 3 carrots, chopped
• 1 onion, chopped
• 1 celery stick
• 1 garlic clove, crushed
• 5 ml /1 tsp ground cumin
• 1.5-2.5 ml / ¼- ½ tsp cayenne pepper
• 2.5 ml / ½ tsp dried oregano
• 50 ml / 2 fl oz / ¼ cup red wine
• 1.2 liters / 2 pints / 5 cups beef stock
• 250 ml /8 fl oz /1 cup water
• salt and ground black pepper

For the garnish:

• sour cream
• chopped fresh coriander (cilantro)

Step One

 Put the black beans and kidney  beans in two separate pans with water to cover and a bay leaf in each. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes.

Step Two

 Add 45 ml/3 tbsp coarse salt to each pan and continue simmering for a further 30 minutes until the beans are tender. Drain.

Step Three

 Heat the oil in a large heavy pan or flameproof casserole. Add the carrots, onion, celery and garlic and cook over a low heat for 8-10 minutes, stirring until softened.

Step Four

 Stir in the cumin, cayenne pepper, oregano and salt to taste.

Step Five

 Add the wine, stock and water and stir to mix all the ingredients together. Remove the bay leaves from the cooked beans and add the beans to the casserole.

Step Six

 Bring to the boil, reduce the heat, then cover and simmer for about 20 minutes, stirring occasionally to prevent sticking to the base of the pan.

Step Seven 

 Transfer half the soup (including most of the solids to a food processor or blender. Process until smooth. Return to the pan and stir to combine well.

Step Eight

 Reheat the soup and adjust the seasoning. Serve hot, garnish with sour cream and chopped coriander.

Pofta Buna !!!