Chocolate, Chilli and Black Bean Soup

by

Black beans are combined with carrot, tomatoes, red wine and dark chocolate. The soup can be left chunky or blended after cooking.

Serves 2

Ingredients

  • 100g dried black beans
  • 1 onion
  • 1 garlic clove
  • 1 small red chilli or a pinch of chilli flakes
  • A shake of paprika
  • A generous shake of ground cumin
  • A splash of oil
  • 1 carrot
  • 30ml red wine
  • 400g chopped tomatoes
  • 1 vegetable stock cube
  • 3 squares dark chocolate, approximately 20g
  • 400ml boiling water, plus water for cooking the beans
  • Fresh parsley, to serve

Method

  1. Soak the black beans, then drain and rinse them. Cook them separately in fresh water following the packet instructions until fully tender.
  2. Slice the onion and garlic and chop the chilli, keeping a few slices for serving if desired. Gently cook them in the oil with the paprika and cumin until softened.
  3. Chop the carrot and add it with the wine and tomatoes. Stir in the stock cube, chocolate and 400ml boiling water.
  4. Drain the cooked beans and add them to the soup. Simmer for about 20 minutes, or longer if needed for the carrot to become tender.
  5. Serve as it is, or blend using equipment suitable for hot liquids. Finish with parsley and any reserved chilli.