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Atchar recipes

15 minutes

Chickpea recipes

25 minutes

Mexican-style black bean soup with feta salsa cruda

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus overnight

Cooking Time 1 1/2 to 2 hours

For the salsa cruda, mix

Sweat the onions, garlic, peppers, celery and bay leaves in a little oil until soft and slightly golden.

Dry-roast the spices and grind.

Add the spices to the vegetables and continue sweating. Season to taste.

Add the drained beans, stir well, then add the stock. Cook for 1½ to 2 hours, or until the beans are soft.

Adjust the seasoning and acidity with lemon juice, if necessary. Blend until smooth, then pass through a fine sieve.

Serve the soup topped with a spoonful of salsa cruda.

Mexican-style black bean soup with feta salsa cruda