Black beans, also known as turtle beans, are a common ingredient in Latin American soups, salads and salsa. They have a black skin, creamy texture and sweet flavour.
This is a fantastic fragrant and thick soup, full of spicy flavour. You can substitute gravy beef (or better yet, a ham bone and chicken stock) for the lamb.
The recipe is adapted from The Big Book of Soups by The Australian Women's Weekly.
Ingredients:
400 g can black beans, drained (or 1 cup dried black beans, soaked overnight)
500 g boneless lamb shoulder, cut into 1,5 cm pieces
1 large red onion (300 g) finely chopped
2 cloves garlic (crushed)
300 g stalks celery, trimmed, sliced finely
1 tbsp ground cumin
1/2 tsp ground cayenne pepper
1 liter water (you can add more if desired)
400 g canned chopped tomatoes
60 ml dry sherry
60 ml balsamic vinegar (or less by taste)
1/4 cup fresh coriander leaves
Method:
Heat oil in a large pan over medium-high heat, cook lamb in batches, until browned. Remove from pan.
Heat some more oil in the same pan over medium heat, cook onion and garlic, stirring, until onion is soft.
Add celery, cumin and cayenne, cook stirring until fragrant.
Return lamb to the pan with water and tomatoes (transfer them to a bigger saucepan if needed), bring to the boil.
Reduce heat, simmer, covered, for 30 minutes if using the soaked beans, add them, then simmer for 1 hour more or until the beans are tender. If using the canned beans, add them after the meat is tender and cooked through.
Stir in sherry and balsamic vinegar, cool 10 minutes.
Blend or process half the soup, in batches, until pureed.
Combine pureed soup with fresh coriander and remaining soup in pan, stir over heat until hot. Season to taste.
Serve and enjoy!
Bon Appetit!
