Black Bean Soup

Black Bean Soup

Plenty of flavour from only a few ingredients.

Black Bean Soup

Adapted from Eat by Nigel Slater


1 Tbsp clarified butter
1 onion, diced
100 g bacon, diced
400 g black beans, soaked overnight
800 ml vegetable stock or water
1-2 tsp dried rosemary


In a soup pot, melt the clarified butter and fry the onion until translucent. Add the bacon and fry for a couple of minutes to render the fat. Add the beans and fry for some minutes more. Add the stock and dried rosemary and simmer for about 20 minutes until the beans are tender.

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