Sopa Negra

Method

Soak the black beans overnight, then drain and rinse thoroughly. Heat olive oil in a large pot and soften the onion, garlic, celery, carrot and pepper for 5-7 minutes until fragrant. Add the drained beans, stock, cumin, oregano and bay leaves, bringing to a boil before reducing heat. Simmer gently for 1.5-2 hours until the beans are completely tender and beginning to break down, stirring occasionally. Using an immersion blender, partially puree the soup to create a thick, dark consistency whilst retaining some whole beans for texture. Season with salt, pepper and lime juice to taste, then serve hot garnished with fresh coriander.