- 1 red onion
- 1 garlic clove
- 1 jalapeño chilli
- A handful of coriander
- 1 tsp ground cumin
- 2 tomatoes
- 400g tin of black beans
- 1 vegetable stock cube
- 1 lime
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 750ml boiling water
- 1.
Peel and chop the onion. Peel and crush or finely chop the garlic clove. Halve the chilli, flicking out the seeds and membrane for less heat, and finely slice. Separate the coriander leaves from the stalks (save the leaves for later) and finely chop the stalks. Roughly chop the tomatoes into small pieces.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped onion, garlic, chilli and coriander stalks. Sprinkle in the ground cumin and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the onions have softened.
- 3.
Drain the black beans through a sieve and rinse well with cold water. Tip into the pan along with the tomatoes. Stir well to combine and cook for a further 5 mins.
- 4.
Pour in 750ml boiling water and crumble in the stock cube. Bring to the boil, then reduce to a simmer and cook for 10 mins.
- 5.
When the soup has cooked, finely grate in the lime zest. Ladle into deep bowls and scatter with coriander leaves. Serve with wedges of the lime.