recipes

source for recipes

This project is maintained by PaulKiddle

Chocolate Chilli Bean Soup

Ingredients:

Source: Tin Can Cook by Jack Monroe

Chocolate Chilli Bean Soup

  1. Drain and thoroughly rinse your beans. Put them into a saucepan with fresh water and bring to the boil for approximately 10 minutes, then turn down to a simmer.
  2. Meanwhile, peel and slice the onion and garlic, and chop the chilli (reserving a couple of slices for a garnish), then put them all into a saucepan along with the paprika and cumin. Add the oil and cook over a low heat until the onions and garlic soften.
  3. Wash and chop the carrot, and add to the saucepan. Pour the red wine and tomatoes in, and stir through.
  4. Crumble in the stock cube, then add the dark chocolate and 400ml boiling water. Drain the beans and tip into the pan. Stir and leave to simmer for 20 minutes, or until the carrot is tender.
  5. If you like, pulse the soup in a blender until smooth. (I prefer to leave mine just slightly chunky, but if pulsed thoroughly, this makes a deliciously silky texture.)
  6. Serve hot, garnished with a sprig of fresh parsley and a slice of red chilli in each bowl.