Tinga black bean soup
If you like spicy, tangy, strong Mexican flavours, this hearty soup is for you! Topped with fresh avocado and/or corn chips, it is a perfect restorative dish on a cold winter night, or after a sweaty workout!
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.
Ingredients
- Tinga sauce
- 13g canola oil
- 90g red onion
- 20g crushed garlic
- 30g chipotle peppers in adobo sauce
- 364g tomatoes
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp chipotle pepper flakes
- 1 tsp salt
- Soup ingredients
- 250g raw black beans
- 140g red bell pepper, diced
- 140g green bell pepper, diced
- 180g canned or frozen corn
- 32g tomato paste
- 1 tsp cumin
- Toppings
- 200g avocado
- 100g corn chips
- Lime juice to taste
- Coriander to taste
Instructions
- Tinga sauce
- Heat oil in the pan over medium heat.
- Fry the onions until nearly done.
- Add crushed garlic, and cook for another few minutes, making sure it doesn't burn.
- Add crushed tomatoes and chipotle pepper in adobo sauce, mix well, and cover with a lid.
- Stir from time to time, and after a few minutes, add herbs, spices & salt.
- Let it thicken for a bit, but you don't need to reduce it too much. Turn off heat, blend until smooth and reserve.
- Soup
- Soak black beans overnight.
- The next day, strain them, and boil them until they are done but don't overcook them or they may turn to mush in the soup.
- Drain and reserve.
- Put diced capsicum and corn in a pot, and cover with boiling water.
- Cook vegetables until done, and then add drained black beans, tinga sauce, tomato paste and cumin.
- Cover the pot and let it simmer for a while.
- Serve soup hot, topped with diced avocado, crushed corn chips, a dash of lemon juice and some fresh coriander!