Name: Cajun black bean soup with smoked tomato nachos
Yield: Serve 4
Ingredients: 10 g fresh thyme, picked; salt and freshly ground black pepper; 25 g fresh oregano, chopped; 2 garlic cloves, crushed; ½ teaspoon black peppercorns; 1 small bay leaf; ½ teaspoon cumin seeds; salt; 1 stick of celery, chopped; ½ teaspoon coriander seeds; ½ teaspoon cayenne pepper; little sour cream (optional); 40 g grated vegetarian cheddar cheese; vegetable oil for deep-frying; juice of ½ lemon; ½ teaspoon smoked paprika; 2 tablespoons olive oil; 600 g sunblush tomatoes; 2 corn tortillas, each cut into 8 wedges; 1 small garlic clove, crushed; 1 tablespoon chopped fresh coriander leaves; 1 shallot, finely chopped; 375 g drained black beans, soaked overnight; 1 onion, chopped; 50 g unsalted butter

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

For a chunkier version of this soup, leave the beans whole. To quick-soak the beans, cover them in cold water, bring to the boil and cook, uncovered, over a moderate heat for 2 minutes. Leave to soak, covered, for 1 hour.

Ingredients

½ teaspoon black peppercorns
½ teaspoon coriander seeds
½ tea

Gluten-free
Vegetarian
Soup

Method

Grind the peppercorns, seeds and bay leaf in a mortar or spice grinder, add the cayenne, oregano and thyme and mix well. Heat the butter in a medium-sized pan, add the onion, celery and garlic and cook for 2-3 minutes. Add the ground spices and cook for a further 3-4 minutes. Add the soaked beans and 1.5 litres water and bring to the boil. Reduce the heat and simmer for 1½-2 hours or until the

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Cajun black bean soup with smoked tomato nachos

Ingredients

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