Smoky & Spicy Black Bean Soup

Name: Smoky & Spicy Black Bean Soup
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: Serves 4
Ingredients: Tortilla Chips or shop-bought tortilla chips, to serve; 800 ml/28 fl oz/scant 3½ cups Chicken Stock, Vegetable Stock or ready-made stock, plus extra if needed; 4 large garlic cloves, finely chopped; spring onions, finely chopped; soured cream; 1 tbsp dried thyme; 1 dried chipotle chilli pepper, deseeded if you like; lime wedges, to serve; 1 avocado; 1 large onion, finely chopped; hard-boiled eggs, shelled and finely chopped; salt and freshly ground black pepper; chopped coriander leaves, to serve; cherry tomatoes, deseeded and chopped; feta cheese, drained and crumbled, to serve; 1 tbsp ground cumin; 2 tbsp dried oregano; 2 tsp ground coriander; 100 g/3½ oz smoked lardons; ½ tsp ground cloves; 2 tbsp olive oil; 1 tbsp lime juice; ¼ tsp cayenne pepper; 250 g/9 oz/scant 1¼ cups dried black beans

Preparation info

Serves
4

Difficulty
Medium
Ready in
11 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 tbsp olive oil
100 g/3½ oz smoked lardons

Spicy
Gluten-free
Soup

Method

Heat 1 tablespoon of the oil in a large saucepan over a high heat. Reduce the heat to low, add the lardons and fry for 1–2 minutes until they give off their fat and start to crisp. Use a slotted spoon to transfer the lardons to the slow cooker.

Pour off any excess fat from the pan, leaving a