Home
Recipes
Meat-free

Ravioli lasagne

Butternut recipes

Ravioli lasagne

1 hour

Roast white bean dip

Dip recipes

Roast white bean dip

20 minutes

Stuffed tray-bake focaccia

Bread recipes

Stuffed tray-bake focaccia

40 minutes

Lemon-and-tomato pasta

Great value

Lemon-and-tomato pasta

20 minutes

Pickled red cabbage slaw

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Crunchy fried Brussels sprouts

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Slow-baked marinated tofu

Tofu recipes

Slow-baked marinated tofu

1½ hours

Spinach-and-broccoli pasta

Avocado recipes

Spinach-and-broccoli pasta

10 minutes

Pancake lasagne

Lasagne recipes

Pancake lasagne

30 minutes

Beetroot-and-quinoa crunch burgers

Beetroot recipes

Beetroot-and-quinoa crunch burgers

20 minutes

Mushroom 'paella'

Mushroom recipes

Mushroom ‘paella’

35–40 minutes

Black bean soup

Beans recipes

Black bean soup

30 minutes

34 of 75

Black bean soup

By Phillippa Cheifitz

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 x 400 g cans black beans
2 T olive oil
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
1 t ground cumin
1 t ground coriander
4 cups vegetable or chicken stock
salt, to taste
6 cloves Woolworths black garlic
sliced avocado, for serving
limes, for serving
sour cream, for serving

Method

1. Drain the beans and set aside. Gently heat the olive oil in a saucepan. Add the onion and carrot and cook gently until the onion is soft but still pale.
2. Stir in the spices, adding a little more oil if necessary. Add the beans, stock and season. Bring to a simmer and cook for 25 minutes, partially covered. Stir in the black garlic, blend and check the seasoning.
3. Serve with avocado, lime juice and the sour cream.

Cook's note: Canned black beans are a great pantry cupboard staple, but by all means use dried if you have them. Soak them overnight, then cook slowly until tender.

Find more bean recipes here.

Photograph: Toby Murphy

Production: Brita Du Plessis

Food assistant: Nicola Naude