PocketCook

From @Jamie Oliver

Black Bean Soup

30 min · Serves 4

30 mintotal
15 minhands on
16steps
4servings

Watch it

Ingredients

For the salsa

  • 1/2 bunch of fresh coriander (leaves only, roughly chopped)
  • 3 fresh chillies (red, green, or orange), sliced
  • 1 lime
  • Olive oil
  • 1 pinch of salt
  • To serve
  • 4 warm tortillas
  • Extra virgin olive oil

For the soup

  • 2 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 bunch of fresh thyme
  • 2 bay leaves
  • 2 red onions, finely chopped
  • 1/2 fresh red chilli, finely chopped
  • 2 bell peppers (green and red), diced into 1 cm chunks
  • Salt and black pepper
  • 1/2 bunch of fresh coriander (stalks only, finely sliced)
  • 800 g black beans (in water)
  • 400 ml water
  • 4 large eggs

To serve

    Method

    For the salsa

    1. Add the chopped coriander leaves and sliced chillies to a bowl.

    2. Squeeze in the juice of 1 lime, add a swig of olive oil, and a pinch of salt.

    3. Mix well and set aside.

    For the soup

    1. Heat the olive oil in a large pot over medium heat, add the chopped celery, and cook until softened.

    2. Add the chopped garlic, thyme sprigs, bay leaves, red onions, and chilli, stirring to release the aromatics.

    3. Stir in the diced bell peppers, season with salt and black pepper, and cook until slightly softened.

    4. Slice the coriander stalks and stir them into the pot, keeping the leaves for the salsa.

    5. Pour in the black beans (with their liquid) and 400 ml of water.

    6. Bring to a hard boil and cook for 10 minutes.

      Then 10 min of waiting

    7. Turn down the heat to gentle, then remove and discard the bay leaves.

    8. Use a hand stick blender to briefly blitz about a quarter of the soup directly in the pot to thicken it while keeping texture.

    9. Taste and adjust the seasoning with salt and pepper as needed.

    10. Reduce to a gentle simmer, then crack the eggs directly into the soup to poach gently until cooked to your liking.

    To serve

    1. Warm the tortillas directly over a gas flame or in a dry pan until toasted and warm.

    2. Ladle the soup into bowls, ensuring one poached egg goes into each bowl.

    3. Spoon the fresh salsa over each bowl, drizzle with extra virgin olive oil, and serve immediately alongside the warm tortillas.

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