The weather has been getting colder and colder recently, if not to say bloody freeeeeezing!
What I like to do at this time of year is to keep warm with comfort food, and when I say that I’m referring especially to stews and soups for dinner.
If you follow me on instagram, you will see the video I made last night in where I make it step by step. But if you don’t have an instagram or don’t follow me, you can just follow the steps here – it’s so easy that there is not way to get it wrong.
If you want to serve it with toast, we have the perfect cheese toast recipe for soup here
- 375g black beans
- 1 onion, diced
- 3 garlic cloves, chopped
- 2L vegetable or meat stock
- 100g bacon, diced
- 200g chorizo, diced
- 50g cheiro verde*
- Black pepper
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/3 tsp tumeric, optional
- 1/3 tsp white pepper
- 3 bay leaves
- 1 tbsp oil, if needed
*It’s an equal mix of coriander, parsley and spring onion.
- Soak the beans for at least 1 hour or overnight. Drain the beans before using them.
- Fry the bacon in it’s own oil or add 1 tbsp oil. Add the onion and garlic and fry them until the onion just starts to become translucent.
- When that happens, add the spices and fry for just a little longer.
- Add the beans, cheiro verde and stock. Cook it for about 40 min if you’re making it without a pressure cooker or for 20-25min with the pressure cooker.
- Meanwhile, fry the chorizo in another pan.
- Once the beans are cooked, take the bay leaf out and use a food processor to process until creamy. Add more stock if needed.