Cooking Instructions
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Step 1
Cook the
Dry Black Beans (250 g)
per packet instructions.
Step 2
In the meantime, in a blender, blitz the
Tomato Passata (545 g)
,
Scallions (1 bunch)
,
Onion (1)
,
Garlic (4 cloves)
,
Red Chili Pepper (1/2)
, and
Green Bell Pepper (1/2)
.
Step 3
In a pot, cook the mix for 20 minutes. Add
Dried Oregano (2 g)
,
Ground Cumin (2 g)
,
Salt (6 g)
, and
Worcestershire Sauce (15 mL)
.
Step 4
When the beans are half-way cookied, add the tomato sauce to the beans with
Ground Cumin (as needed)
,
Dried Oregano (as needed)
,
Salt (3 g)
, and leave to cook for approximately 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.
Step 5
Once the beans are soft, serve immediately.
Step 6
Serving options: Serve black bean soup with white rice or some white cheese. Alternatively, add avocado pieces, a sprinkle of
Ground Black Pepper (1 g)
, white cheese. Traditionally, we also serve it with arepas.
