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Black Bean Soup

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Serves: 8
2 1/2cups dried black beans
1 kg ham bone
1/4 cup olive oil
2 medium brown onions, chopped finely
1 medium red pepper, chopped finely
4 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon dried chilli flakes
400g can chopped tomatoes
2.5litres water
1 tablespoon dried oregano
2 teaspoons ground black pepper
1/4cup lime juice
2 medium tomatoes, chopped finely
1/4cup coarsely chopped fresh coriander

Place beans inmedium bowl, cover with water; stand overnight, drain. Rinse under coldwater; drain.

Preheat oven to hot 220ºC / 200ºC (fan-assisted). Roast ham bone on baking tray, uncovered, 30 minutes.

Meanwhile, heat oil in large saucepan; cook onion, pepper and garlic, stirring, about 5 minutes or until vegetables soften. Add cumin and chilli; cook, stirring, 1 minute. Add beans and ham bone to pan with undrained tomatoes, the water, oregano and pepper. Bring to a boil then reduce heat; simmer, uncovered, 1 1/2 hours.

Remove ham bone from soup; shred ham from bone. Discard bone; add ham to soup, stirring until heated through. Stir juice. tomato and coriander into soup just before serving.

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