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