Cook the Dry Black Beans (250 gram) per packet instructions.
In the meantime, in a blender, blitz the Tomato Passata (500 milliliter), Scallion (5), Onion (1), Garlic (4 clove), Red Chili Pepper (1/2), and Green Bell Pepper (1/2).
In a pot, cook the mix for 20 minutes. Add Dried Oregano (1 teaspoon), Ground Cumin (1 teaspoon), Salt (1 teaspoon), and Worcestershire Sauce (1 tablespoon).
When the beans are half-way cookied, add the tomato sauce to the beans with Ground Cumin (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Salt (1/2 teaspoon), 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 teaspoon), white cheese. Traditionally, we also serve it with arepas.