Mexican-style black bean soup with feta salsa cruda

Mexican-style black bean soup with feta salsa cruda

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  • 6
  • Easy
  • 15 minutes, plus overnight
  • 1 1/2 to 2 hours
  • Woolworths Longmarket Pinotage 2010


  • 3 white onions, coarsely diced
  • 7 cloves garlic, coarsely diced
  • 2 red peppers, coarsely diced
  • 2 green peppers, coarsely diced
  • 2 sticks celery
  • 3 bay leaves
  • 2 T olive oil
  • 2 t ground cumin
  • 1 t cardamom
  • 1 1/2 t coriander seeds
  • 1 1/2 t fennel seeds
  • 1 1/2 t fenugreek seeds
  • Sea salt and freshly ground black pepper
  • 500 g dried black beans, soaked in water overnight
  • 4 cups vegetable stock
  • Lemon juice, to taste
  • For the salsa cruda, mix
  • 80 g cherry tomatoes, diced
  • 1 avocado, diced
  • 2 t fresh coriander
  • 1/2 red onion, finely chopped
  • 1 lime, juiced
  • 1 small red chilli
  • 100 g feta, diced

Cooking Instructions

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. 

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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