Black Bean Soup

Name: Black Bean Soup
Yield: Serves 4–6
Ingredients: 1 tbsp finely chopped parsley; 4–6 tbsp soured cream (optional); 4–6 tbsp good dry or medium sherry (optional); 4–6 thin slices of lemon; 3 cloves or ¼ tsp ground cloves; 1 tbsp tomato purée; ¼ tsp cayenne pepper or chilli powder; ¼ tsp cayenne pepper or chilli powder; salt; 4–6 tbsp good dry or medium sherry (optional); 1 pt / 570 ml stock or water; 1 pt / 570 ml stock or water; 1 tbsp sunflower or olive oil; 1 tbsp sunflower or olive oil; 1 tbsp paprika; 1 tbsp ground cumin; 1 medium onion; 8 oz / 230 g black kidney beans

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

One of our very favourite winter soups.

Ingredients

8 oz / 230 g black kidney beans
1 medium onion

Soup
Winter
Vegan
Gluten-free

Method

Soak the beans in cold water overnight. Next day, drain and rinse them, place them in a saucepan and cover with at least 2 in / 5 cm water. Boil for 15 minutes. Drain and return them to the pan with fresh