Readers will know of my love of cold weather and all things that accompany winter, especially the food side of things. Soup, for instance, is one of my fav foods and I tend to eat it year round. Summer in Sydney is not soup weather by any stretch but when the soup craving comes you gotta obey your tummy. Luckily for me it is winter here and cold – perfect soup weather.
When we were in San Francisco over the new year I took every opportunity to consume the city’s favourite soup – chowder. I ate it every time I saw it on the menu and basically had to wear elastic-waisted pants on the looooong flight back to Sydney.
I did, however, one day shun my beloved chowder for a soup I had never encountered in Sydney – Mexican black bean soup. Despite being a vegetarian for the majority of my life I was not that familiar with black beans – in fact, the only times I have eaten them is when travelling in the US. I recall an amazing breakfast of huevos rancheros a few years ago in Disneyland, which I the first time I had black beans.
At my local farmer’s market recently I found a stall selling black beans and I bought some. After getting some tips from the lovely Brazilian man selling them I learnt how to prepare them.
Then I thought of recreating the Mexican black bean soup I had in San Francisco. My take on this filling and warming soup is vegan, nutritious, filling and utterly delicious. Everyone in my family absolutely adored it, which is nothing short of a miracle.
Fresh black beans need to be soaked overnight in plenty of water, then drained and rinsed the next day and simmered for at least an hour, or until they are soft but not mushy. Mixing up my cuisines here, you want the beans to be al dente before you add them to your recipe.
GATHER:
one teaspoon garlic, either fresh or from a jar
Half of a red capsicum, diced
1 jar of medium spicy salsa – go hotter if you dare or try a mild salsa for younger kids
1 fresh corn on the cob, kernels removed with a sharp knife
1 litre vegetarian stock
425 grams fresh black beans, soaked overnight then simmered for about an hour
1 avocado, diced and sprinkled with lemon juice to stop it from going brown
generous handful natural corn chips per bowl, to serve
LET’S GET TO IT:
Place a large stock pot over a low to medium heat and add enough olive oil to cover the surface. Allow to heat then fry garlic and capsicum until just soft.
Stir in salsa and stock and stir thoroughly, ensuring you scrape the bottom of the pan.
Add in beans and fresh corn kernels and bring to the boil for five minutes.
Stir and reduce to a simmer for 45 minutes, stirring every so often.
To serve, ladle into bowls and top with avocado and serve corn chips standing up right in the side of the bowls.
