Black Bean Soup

[Ingredients]

• 400g tin Epicure black beans

• 1 peeled and quartered small red onion

• 1 clove peeled garlic

• 4 smoked bacon/pancetta - snipped in half

• 1tsp olive oil

• 1tsp cumin seeds

• 4 to 5 sprigs coriander

• 425ml hot vegetable stock made from Marigold bouillon powder

• Tabasco sauce

• 1tsp lime juice

• 1tsp creme fraiche

[Steps]

1. Pulse onion, garlic and bacon/pancetta together in a blender till finely chopped.

2. Heat oil in a saucepan, add chopped ingredients with cumin seeds and saute gently for 5mins.

3. Rinse black beans in a sieve under running water and add to saucepan with coriander stalks - set leaves aside. Add stock and a few drops of tobasco, simmer for 5mins. Cover and simmer for another 5mins.

4. Puree soup and add coriander leaves, lime juice and some seasoning.

5. Serve in warmed soup bowls with creme fraiche.

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