Starters & Light meals

Black bean soup

4 - 6
20 minutes
30 minutes
Wine/Spirit Pairing
Kanonkop Kadette Pinotage 2018

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  • 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

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

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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