THE VINEGAR-FIRE LEGUMES

(Our Play on Spicy Black Bean Soup)

THE VINEGAR-FIRE LEGUMES

Ingredients: 800g Black beans (canned and rinsed), 1 Large onion (diced), 1 Carrot (minced), 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Dried Oregano, 600ml Veg stock, 1 tbsp Balsamic vinegar...

Ingredients

  • 800g Black beans (canned and rinsed)
  • 1 Large onion (diced)
  • 1 Carrot (minced)
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 600ml Veg stock
  • 1 tbsp Balsamic vinegar

Cooking Method

  1. The Architect Sauté onion and carrot until soft and golden brown.
  2. The Bloom Add spices and oregano with a 30ml splash of stock to form a dark fire-paste.
  3. The Swell Add remaining stock and beans; simmer for 15 minutes.
  4. The Marriage Crush half the beans against the pot to release the starch and turn the soup into a thick silk.
  5. The Final Flourish Finish with a heavy drizzle of raw extra virgin olive oil and fresh parsley.

Cuisine: Mexican

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