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

 

 

 

 

 

 

Sneak Peek – Lunch at 10 Pomegranate Street- Felicita Sala

 

Scribble asked Felicita what inspired her to write this beautiful book?

 

‘This book is a homage to all the people who have shared their food with me and who have instilled in me a love of food: My mother, my neighbours, my friends, people I’ve met on my travels. 

 

The inspiration for the individual recipes and characters came from a variety of sources, but mainly this: the memory of migrating to Australia as a seven year old kid, and those first experiences with different foods and people of different backgrounds. I grew up in Italy in the 80s, which was a very homologous culture of Italian people eating Italian food. From Italy are my earliest memories of big tables full of people eating together.

And then I came Australia.

I remember the first time our Vietnamese neighbours came over with spring rolls, and the first time I tasted an Indian curry at a friend’s house. It was a revelation. The same aspect of sharing applies to every corner of the world.

Lunch at 10 Pomegranate Street is a book about the act of feeding others, of being fed, of sharing what made us from the places that made us. 

The recipes are mostly old classics, not my own, that I adapted slightly. These are the things I cook for my family, or that are simple and comforting to make and eat with children.’