Author and Illustrator: Felicita Sala
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).