This rich and hearty black bean soup is packed with flavour, spice and the perfect balance of fresh toppings. Topped with jammy eggs and a zingy salsa, it's a simple but seriously satisfying dish.
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Serves
4
White Onion
Garlic Clove
Red Bell Pepper
Jalapeño
Large Tomato
Ground Cumin
Dried Oregano
Cooked Black Beans
Water
Lime
Egg
Fresh Coriander
Olive Oil
Serves
4
White Onion
Garlic Clove
Red Bell Pepper
Jalapeño
Large Tomato
Ground Cumin
Dried Oregano
Cooked Black Beans
Water
Lime
Egg
Fresh Coriander
Olive Oil
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Step 1.
Finely dice the onion, garlic, red pepper, jalapeño and tomatoes. Heat a glug of olive oil in a large saucepan set over a medium heat. Add the garlic, red pepper, jalapeño and ½ the onion and cook for 10 mins until softened.
Step 2.
Add the ground cumin, oregano and ⅓ the tomatoes to the pan. Season with salt and black pepper, then cook for 5 mins until soft. Tip in the black beans with their juices and add the water. Simmer for 10 mins, stirring occasionally, until the beans are soft and starting to break down. Mash slightly with a potato masher if needed. Squeeze in the juice of ½ the lime and adjust seasoning to taste.
Step 3.
Meanwhile, bring a large saucepan of water to the boil. Lower in the eggs and cook for 8 mins. Drain, run under cold water and peel.
Step 4.
To make the salsa, add the remaining tomatoes and onion to a bowl. Roughly chop the coriander, saving a few leaves for garnish, and stir through the beans along with the juice of the remaining lime. Season with salt to taste. Finely slice the jalapeño for garnish.
Step 5.
Divide the beans between bowls. Halve the eggs and place on top. Spoon over the salsa and scatter with jalapeño slices and the reserved coriander leaves.
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