Monday, 21 December 2009

The Cuban Cure-all (spicy black bean soup)

This was made from memory with no real idea of quantities after watching Nigella's Christmas Kitchen in the throes of a hangover in a hotel room. With no pen to write anything down.

Serves 2 extremely hungry people or three if you've got lots of bread.

1 medium sized chorizo ring, peeled and chopped into thick slices
1 red onion
1 red pepper
Good slug of garlic
4 tomatoes
tsp cumin
tsp chile ancho
tsp chile chipotle
spring onions
3 cartons of black beans, drained
fresh coriander
half a lime (juice)
chicken stock

Chop the chorizo and stick it into a heavy based pot, and let the oil cook out slowly. When it's looking interestingly chewy add the peppers and onions along with the garlic and let them soften. Next add the tomatoes and spices, cover and leave it for about ten or fifteen minutes, however long you can bear it. Add the beans and just enough stock to barely cover, put the lid back on and give it about ten. Then mash slightly so the beans go into the water and thicken everything up, add the lime, coriander and sliced spring onions, and serve with a good splodge of sour cream and some nachos.

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