Cuban Black Bean and Kale Soup
Serves 6
3 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 green capsicum, seeds removed, finely diced
1 tbsp ground cumin
½ tsp ground coriander
½ tsp ground allspice
2 cups dried black beans, soaked overnight in cold water
2 bay leaves
2 litres low-sodium vegetable or chicken stock
10 stems kale, washed and roughly chopped
1 lime, juice only
½ cup sour cream
1 avocado, finely diced
½ cup coriander leaves, chopped
lime wedges, to serve
Heat oil in a large saucepan. Add onion, garlic and capsicum. Cook over a gentle heat until softened but not browned. Add spices, cook for 1 minute.
Add drained black beans, bay leaves and stock. Bring to the boil, then turn down heat and simmer for 50 minutes.
Remove bay leaves. Add kale and allow to cook for 10 minutes, until tender. Season with lime juice and freshly ground black pepper.
Serve in bowls topped with sour cream, avocado, coriander and lime wedges.
Super tip: Black beans are loaded with indigestible fibre and are high in phytonutrients and antioxidants. Dried beans need to be soaked overnight and then cooked for at least 30 minutes until they’re tender.
