black bean and chipotle soup
PREP TIME 15 mins, COOK TIME 2–3 hrs
9oz (250g) bacon, chopped
3 garlic cloves, crushed
1 onion, diced
2 x 14oz (400g) can black beans, unsalted
6oz (175g) cherry tomatoes, halved
3 cups hot chicken stock
1 tbsp ground cumin
1⁄2 tsp chipotle paste
salt and freshly ground
For the topping:
2 smoked bacon slices
4 tbsp sour cream
1 avocado, halved, pitted, and sliced
bunch of cilantro leaves, roughly chopped
1 Put the bacon, garlic, and onion in a large soup pot and place over medium heat. Cook, stirring frequently, until the bacon begins to fry and the onions begin to soften.
2 Stir in the beans with their juices, tomatoes, chicken stock, ground cumin, and chipotle paste. Season to taste and bring to a boil. Reduce the heat and simmer, uncovered, for 2–3 hours, or until the soup has thickened and reduced by half.
3 In a frying pan, dry-fry the bacon slices until crisp. Remove from the pan and leave to cool, then crumble them into pieces.
4 Serve the soup hot, topped with the bacon, a dollop of sour cream, avocado, and cilantro.
|black bean and chipotle soup|