Cajun black bean soup with smoked tomato nachos

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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

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