Black bean soup with avocado and lime

I made this soupy stew with my Mexican (and Swiss!) friend Jeanine, adding an Ayurvedic twist with asafoetida rather than epazote, the fresh herb used in Mexico to help make beans more digestible.

Black turtle beans are deliciously tasty – so much so that you don’t even need stock for this. In Mexico the onions and garlic are often roasted whole, which adds a smokey, rich flavour. We’re sautéing them with ghee instead – not traditional but given the thumbs up by Jeanine when she tri