Dan’s Spicy Mexican Blackbean Soup Recipe

Time approx: 90 minutes to rehydrate the beans.

50 minutes to make the soup

Ingredients
- 2 cups dried blackbeans (or pinto beans)
- 2 Onions diced
- ½ clove of Garlic diced
- 1 litre Chicken Stock (or veg)
- Olive oil
(spice mix)
- 1 tsp salt
- 1 tsp black pepper
- 1 ½ tsp cumin
- 1 ½ tsp chilli powder
- 1 ½ tsp chilli flakes (if you like it extra spicy)

Method
● Clean beans in sieve, then put in large pot and fill with 10 cups of water.
● Bring to the boil then reduce the heat and simmer for 90 minutes with the lid on.
● Pour the beans and the bean water into a large bowl and sit aside.
● Put some olive oil in the pot and cook the diced garlic and onions until brown.
● Add some of the bean water to the pot then add the spice mix. Cook for 5 minutes.
● Add the rest of the beans, water and with it the 1 litre ofchicken stock.
● Bring to the boil then reduced the heat and simmer for 45 minutes with the lid off.
● After 45 minutes ladel the soup into a liquidiser and blend until smooth.
● Eat the soup and enjoy the spice. Arrrrriiiiiiiiiiiibaaaa!

P.S Avocados, soured cream and flour tortillas go great with this.