Monday, 31 March 2014

Chunky Black Bean and Chicken Soup

This recipe came about after I had some leftover chicken and stock from my previous post - Whole Chicken in a Slow Cooker - so I decided that I could put both to good use in this warming nourishing soup. 

Recipe adapted from Jack Monroe at A Girl Called Jack 

Serves 4

100g Dried black beans or 400g can of cooked black beans, drained
1 tbsp vegetable oil
1 Medium onion, peeled and chopped
1 Clove garlic, chopped
Pinch of chilli flakes
1 tsp Paprika
1 Medium carrot, peeled and chopped
20g Dark chocolate
400g Tin of tomatoes

Soak the dried beans for 8-12 hours in plenty of  fresh cold water. 

Drain and rinse the beans, place the beans into a medium size saucepan with fresh water and bring to the boil for 10 minutes (this removes certain toxins in dried beans).

Meanwhile in a large heavy based saucepan add the oil, garlic, onion, chili flakes and paprika. Fry over a medium heat until the onion begins to soften without colouring.

Add the chopped carrot, chicken stock and tinned tomatoes to the onion mixture.

Drain the black beans (you can add the canned black beans at this stage) and add them to the saucepan along with the dark chocolate. Bring to the boil, reduce the heat and simmer for 10 minutes.

Add the cooked shredded chicken to the soup, simmer for another 15- 20 minutes or until the carrots and beans are tender. Season and serve.

Serve steaming hot with wholemeal toasted sandwich

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