Recipe Details
Title Mexican chocolate chilli and black bean soup
Author Jack Monroe
Portions 2
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 449.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beans, black, mature seeds, raw100 Gram
Onions, raw1 Medium
Garlic1 Clove
Chilli, flakes, dried1 Pinch
Paprika1 Teaspoon
Cumin, ground1 Teaspoon
Oil, olive2 Teaspoon
Carrots1 Medium
Wine, red30 Millilitre
Tomato, tinned, chopped400 Gram
Stock cube, vegetable, Oxo1 Unit
Chocolate, dark, 70-85% cocoa solids20 Gram
Parsley, raw10 Gram
Creme fraiche2 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 417
Protein 33.28%
Other Carbohydrate 24.85%
Sugar 17.89%
Fat Saturated 23.92%
Fat Unsaturated 12.97%
Fiber 55.14%
Sodium 41.77%
Salt 43.54%
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Recipe Method
1. Put your beans into soak the night before, or early in the monring if you're going to be cooking that evening. Place them in a bowl, cover with fresh cold water and cover the bowl with clingfilm. Leave for a minimum of 8 hours to soak. 2. When soaked, 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. 3. 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 unitl the onions and garlic sofeten. 4. Wash and chop the carrot, and add to the saucepan. Pour the red wine and tomatoes in, and stir through. 5. Crumble the stock cube, the 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. 6. If you like, pulse the soup in a blender until smooth. Serve hot, garnished with a sprig of fresh parsley and a slice of red chilli in each bowl. Swirl cream, natural yoghurt or creme fraiche on top before serving.
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