Black Bean Soup: Lunch at 10 Pomegranate Street- Felicita Sala

Author and Illustrator: Felicita Sala

Publisher: Scribble 

Piccolo Angelo Photography (@piccolo_angelo_photography) 

 

Black Bean Soup

3 cans of Black Beans ( or 750 grams cooked and drained)

2 garlic cloves minced

1 red onion

1 tsp crushed cumin

1/2 green bell pepper (capsicum)

1 tbsp tomato paste

1 tsp oregano

500ml stock (or bean cooking liquid)

4 strips of bacon chopped

juice of 2 limes

 

Finely chop onion and bell pepper. Heat up a large pot. Add some olive oil and fry bacon for 2 minutes, until brown.

Add onion and bell pepper and cook on gentle heat for 5 minutes.

Now add garlic, cumin, oregano and tomato paste. Stir and cook another minute.

Add the beans and the stock and season with salt. Simmer for 1/2 an hour stirring occasionally.

Add lime juice at the end and serve with rice and some coriander (optional).

 

Serves 4-6

 

 

 

 

 

 

2 thoughts on “Black Bean Soup: Lunch at 10 Pomegranate Street- Felicita Sala

  1. What I love about this one, Carol, is how easy it seems to make this one. And a nice bean soup with rice on a winter evening is a perfect fit.

  2. What I love about this one, Carol, is how easy it seems to make this one. And a nice bean soup with rice on a winter evening is a perfect fit.

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