This is a great warming soup, with a variety of textures in it. Serve it as is, try topping it with a drizzle of cream, orange zest and fresh coriander, or even consider using it as an alternative to tomato salsa in enchiladas. It’s also great with roast sweet potato wedges for dipping (or quesadillas).
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 2 red onions, diced
- A pinch of salt
- 500 g dried black beans
- 1 strip of orange zest
- 3 cups/750 ml chicken stock
- 3 cups/750 ml water
- 20 g dark chocolate (minimum 85 % cocoa solids)
- 2-3 tbsp chipotle salsa
- 1 tbsp apple cider vinegar
- Salt to taste
- To serve: cream, fresh coriander, pepitas and orange zest.
- Add the spices to the bottom of a large heavy bottom pot. Toast over medium heat for 1-2 minutes, until they smell nutty. Add the olive oil and the diced onion and salt and sauté for 5-7 minutes until the onions have softened.
- Add the black beans, orange zest and the liquid. Bring to a boil and boil for 1 minute, then reduce the heat to a simmer and cook with a lid on for 1 ½-2 hours until the beans are soft, stirring occasionally.
- When the beans are soft, remove the orange zest. Transfer half of the beans and cooking liquid to a blender, along with the dark chocolate and chipotle salsa. Blend until smooth then return to the pot. Taste. Add the apple cider vinegar and salt to taste. If you like things spicier, add a little more chipotle seasoning.
- Serve with a splash of cream, some fresh coriander, pepitas and some orange zest.
Recipe by Tori Haschka.