Sopa de Frijoles Negros — Salvadoran Black Bean Soup

Shopping list

• 300 g dried black beans — soaked overnight and drained

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• 1 piece onion — finely chopped

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• 4 clove garlic cloves — minced

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• 1 piece green bell pepper — deseeded and finely chopped

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• 1 piece ripe tomato — chopped

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• 1 tsp ground cumin

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• 0.5 tsp smoked paprika

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• 1 piece bay leaf

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• 1.2 l vegetable stock

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• 2 tbsp olive oil

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• 1 tsp salt — or to taste

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• 1 piece lime — juiced

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• 1 bunch fresh coriander — roughly chopped

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• 4 tbsp soured cream or crema — for serving

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• 2 piece corn tortillas — cut into thin strips and fried until crisp

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Step by step

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.

2. 2

   Add the garlic, green bell pepper, and chopped tomato. Cook for a further 4 minutes, stirring, until the vegetables begin to break down.

3. 3

   Stir in the cumin and smoked paprika. Cook for 30 seconds until fragrant.

4. 4

   Add the soaked and drained black beans, bay leaf, and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, or until the beans are completely tender.

5. 5

   Remove the bay leaf. Use a stick blender to purée the soup until smooth, or leave it slightly chunky if you prefer. If it's too thick, add a splash more stock or water.

6. 6

   Season with salt to taste and stir in the lime juice. Simmer for a further 5 minutes.

7. 7

   Ladle the soup into bowls. Top each with a swirl of soured cream, a handful of fresh coriander, and crispy tortilla strips.