Julie Le Clerc: Cuban Black Bean Soup

Add a soupcon of spice to your favourite liquid lunch

Serves 6

3 Tbs olive oil

1 onion, peeled and diced

3 cloves garlic, peeled and chopped

1 green pepper, seeds removed, finely diced

1 Tbs ground cumin

1⁄2 tsp each ground coriander and allspice

2 cups dried black beans, soaked overnight in plenty
of cold water

2 bay leaves

2 litres vegetable or chicken stock

1⁄2 cup chopped fresh coriander

Juice of 1 lime

Sea salt and freshly ground black pepper

1⁄2 cup sour cream

1 avocado, finely diced to garnish


1. Heat a large saucepan, add oil, onion, garlic and diced green pepper and cook over a gentle heat until softened but not coloured. Add spices and cook for 1 minute to toast.

2. Add black beans, bay leaves and stock and bring to the boil, then turn down the heat to simmer for 1 hour or until beans are very tender. Remove the bay leaves.

3. Puree half the mixture, then return this puree to the saucepan along with the coriander and lime juice, and season with salt and pepper to taste.

4. Serve in bowls topped with a dollop of sour cream
and some diced avocado.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.