Cajun Black-Eyed Bean

Name: Cajun Black-Eyed Bean
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; a pinch dried thyme; 2 stock cubes; 2 celery sticks, finely sliced; 2 garlic cloves, peeled and finely chopped; 1 onion, peeled and diced into 1–2 cm cubes; 1 green pepper, deseeded and diced into 2 cm cubes; 1 teaspoon smoked paprika; a pinch cayenne pepper; 3 tomatoes, roughly chopped; 1 x 400 g tin black-eyed beans, drained; 1 tablespoon olive oil or butter; 1 tablespoon olive oil or butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Soups

By Fraser Reid

Published 2019

About

I was making some gumbo one evening and thought – I could turn this into a soup. This is the easy version but if you can find any okra then a small handful wouldn’t go amiss. This soup is really great garnished with a handful of tortilla chips to add some crunch.

Ingredients

1 tablespoon olive oil or butter
1 onion, peeled and diced into 1–2 cm cubes
1

Spring
May
Vegetarian
Soup
Gluten-free

Method

Heat a pot on a medium-low heat and add the oil or butter. Fry the onions, green pepper, celery and garlic for 5–10 minutes until they soften.

Add the tomatoes to the pot along with the black-eyed beans and the spices and continue to cook for 5 minutes, stirring to stop anything sticking.

Pour in 1.2