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Black bean soup with tortilla chips and pickled red onions
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevate classic black bean soup with crispy tortilla chips for a modern twist on Mexican cuisine.
Ingredients:
  • Sunflower oil, to deep-fry
  • 3 flour tortillas, cut into triangles
  • 2 limes, juiced
  • 2 red onions, thinly sliced
  • 1 leek (white part only) chopped
  • 2.50 gm smoked paprika (pimenton)
  • 7.50 gm ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp dried oregano
  • 2 x 440g cans black beans (see notes), rinsed, drained
  • 1L (4 cups) chicken style liquid stock or vegetable liquid stock
  • Avocado, chopped, to serve
  • Coriander leaves, to serve
  • Sour cream, to serve
Instructions:
  • Heat sunflower oil to 190°C in a saucepan. Fry tortillas in batches until golden and crisp, about 1-2 minutes each. Drain on paper towel.
  • Mix together half of the lime juice, one-quarter of the onion, and 1 teaspoon of salt in a bowl and let it sit for 30 minutes to pickle. Then, drain the mixture.
  • In a large saucepan over medium heat, heat olive oil. Add leek, garlic, and remaining onion and cook, stirring, for 3-4 minutes until softened. Stir in spices, oregano, beans, and stock. Bring to a boil, then simmer over medium-low heat for 15 minutes. Let cool slightly, then blend until smooth. Return to pan and gently reheat, thinning with water if needed. Season to taste and serve with tortilla chips, pickled onion, avocado, coriander, and sour cream.

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