From stylist.co.uk
This sopa de frijoles negro recipe is South American comfort food at its finest
Black beans are god-tier pulses, and that isn’t up for debate – they’re delicious whole, mashed or pureed, and on top of that, they’re healthy AF. The beans are native to Central and South America, so naturally feature in much of that part of the world’s cuisine – like this sopa de frijoles negro.
These little beans of joy are full of protein, which aids muscle recovery, keeps your bones healthy and helps you feel fuller for longer. They’re also packed with fibre, which helps regulate blood sugar and is good for gut health. Antioxidant-rich tomatoes increase the nutritional value of this dish, providing lots of vitamin C to keep any sniffles at bay.
Batch cook this bad boy so you have a comforting hug in a bowl waiting for you when you get home from work or the gym.
Ingredients
Serves: 4-6
440g (15½oz or 2 cups) dried black beans or 2 x 425g tins black beans, drained
2 fresh bay leaves
60ml (2 fl oz/¼ cup) olive oil
1 small onion, chopped
1 jalapeño, diced (seeds removed for a milder taste)
1 green capsicum (bell pepper), finely diced
2–3 garlic cloves, crushed
½ teaspoon salt
½ tablespoon sweet paprika
½ tablespoon ground coriander
½ tablespoon ground cumin
1 teaspoon cumin seeds
½ teaspoon ground black pepper
1 cinnamon stick
1⁄2 teaspoon dried oregano
1 litre (34 fl oz/4 cups) vegan ‘chicken’ stock
125g (4½ oz/½ cup) sofrito or tinned diced tomatoes
Large handful coriander, roughly chopped, plus extra, to serve
Juice of 1 lime
Your favourite hot sauce, to taste
Avocado cream, to serve or ½ avocado, roughly chopped
Pickled cabbage, to serve
Tortilla chips, to serve
Method
1. If using dried beans, place them in a large saucepan and cover with cold water. Add 1 bay leaf and bring the beans to the boil (do NOT add salt at this point). Reduce the heat to medium and simmer for approximately 1 hour until slightly underdone (they should still have some bite to them). Drain and set aside.
2. Heat the oil in a large saucepan over medium heat and add the onion, jalapeño, capsicum, garlic and salt. Cook, stirring frequently, for a few minutes until the onion begins to soften. Add the spices, oregano and remaining bay leaf and cook for a further 1 minute.
3. Add the drained cooked or tinned beans to the pan, then pour over the ‘chicken’ stock and sofrito or tomatoes. Bring to a low simmer and cook until the beans are very soft, approximately 30 minutes.
4. Transfer half of the soup to a blender and purée until smooth. Pour back into the pan and stir well. For a thinner soup, only blend one-third of the beans, and to use as a burrito or taco filling, blend three-quarters of the beans.
5. Return to the heat, then add the coriander, lime and hot sauce and cook for a further 5 minutes. Check the seasoning and adjust, if necessary.
6. Top the soup with the avocado cream or chopped avocado, pickled cabbage and a sprinkling of chopped coriander. Serve with tortilla chips on the side.
Recipe taken from Smith & Daughters: A Cookbook (That Happens to be Vegan) by Shannon Martinez and Mo Wyse (£20, Hardie Grant), out now.
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