I made this tonight and it worked, which is especially nice as I pretty much made this up as I went along. It's a great soup for winter. You could serve this with tortilla chips, guacamole or sour cream and some lime wedges.
Ingredients
2 red peppers or 1 red and 1 green if you prefer
2 red onions, cut into wedges
1tsp ground cumin
1 handful coriander stalks
2 cloves garlic
2 chipotle chillies or 2 tsp chipotle paste
1tbsp tomato puree
2 veg stock cubes
4 cans black beans
Put the peppers on a tray in the oven on a fairly high heat until the skins are loose. Peel them and remove the seeds.
Put the peppers and everything else bar the stock cubes and the beans into a food processor with a splash of oil and blend into a paste.
Cook the paste through in your soup pot over a low heat for 5 minutes or so.
Add your beans, the stock cubes and cover with water.
Simmer until the beans start to disintegrate. Help them along a bit with a potato masher or a few whizzes from a hand blender.
Adjust thickness and seasoning to taste.
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