• 225g black beans
  • 2 small onions
  • 1 fresh chilli
  • 400g tin of tomatoes
  • Salt
  • Handful of coriander leaves
  • 6 tablespoons grated cheddar cheese

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This is a lovely soup with some crusty bread. Don’t be put off by the lengthy cooking time – you can make this in advance or cook it while you are lounging. It’s cheap and easy as long as you set the timer when cooking and you soak the dry beans overnight.

So remember to leave the beans soaking overnight.
When you are ready to make this put the beans in a large pot and cover with cold water. Bring them to the boil, turn down the heat. Now simmer with the onions, garlic and chilli for about 15 mins until the onions are tender. Pour in the tin of tomatoes, add a little salt and simmer for about 1 ¼ hours. Chop the coriander leaves and mix them with the grated cheese. Place in a bowl and then sprinkle the cheese and coriander into the soup as it’s served. Some crusty buttered bread is a must!