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13 September 2014,11:50 by
Ponmathi Srilekha.S

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BLACK BEAN SOUP WITH YOGURT

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Drain the beans and rinse well. Put in a saucepan with enough water to cover. Bring to the boil and boil rapidly for 15 minutes, then drain and rinse.
  • Heat the oil in a large, heavy-based pan. Add the herbs and cook for 30 seconds to flavour the oil. Add the onion and gently fry for 5 minutes until translucent.
  • Add the garlic, celery, leek, and carrots. Cover and sweat for 10 minutes.
  • Add the beans, stock, peppercorns and coriander seeds. Bring to the boil, then simmer slowly, covered, for 1 hour until the beans are soft, stirring occasionally.
  • Puree thoroughly in a food processor and reheat. Season to taste with salt and add the lemon juice.
  • Serve in large bowls, swirl in a spoonful of yogurt and sprinkle with chopped fresh coriander. 

INGREDIENTS

  • 200 grams black kidney beans, soaked overnight
  • 5 tablespoon sesame oil
  • 4 bay leaves
  • 4 sprigs thyme
  • 4 small sprigs rosemary
  • 2 onions, chopped
  • 5 garlic cloves, peeled and left whole
  • 4 celery stalks, chopped
  • 2 small leek, chopped
  • 4 carrots, chopped
  • 1 liter Vegetable Stock
  • 4 teaspoon whole black peppercorns, crushed
  • 4 teaspoon coriander seeds, toasted and crushed
  • 1 teaspoon salt
  • 2 tablespoon lemon juice

Garnish

  • Plain yogurt
  • Finely chopped coriander

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