BLACK BEAN SOUP WITH BLACK GARLIC, AVOCADO AND SOUR CREAM

“Canned black beans are a great pantry cupboard staple, but by all means use dried if you have them. Soak them overnight, then cook slowly until tender.”

Serves 4 to 6

EASY

Preparation: 20 minutes Cooking: 30 minutes

black beans 3 x 400 g cans

olive oil 2T onion ½, finely chopped carrot 1, peeled and finely chopped ground cumin 1t ground coriander 1t vegetable or chicken stock 4 cups salt, to taste

Woolworths black garlic 6 cloves sliced avocado, for serving limes, for serving sour cream, for serving

1 Drain the beans and set aside. Gently heat the olive oil in a saucepan. Add the onion and carrot and cook gently until the onion is soft but still pale. 2 Stir in the spices, adding a little more oil if necessary. Add the beans, stock and season. Bring to a simmer and cook for 25 minutes, partially covered. Stir in the black garlic, blend and check the seasoning. 3 Serve with avocado, lime juice and the sour cream. CARB-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Kanonkop Kadette Pinotage 2018