Today’s dinner is taken from Angela Liddon’s ‘Oh She Glows’ – Summer Harvest Tortilla Soup with Spiced Toasted Tortilla Chips and a pot of black beans made from scratch.
It took much longer than anticipated.
The first step was preparing the black beans, which had to be soaked in fresh water for a minimum of 8-12 hours.
The wait was relatively harmless, and by 8pm we were ready to go.
Or so we thought.
Absolutely ravenous, I was horrified to read that, once soaked, the beans had to be placed in boiling water for up to 90 minutes. It was clear that we were in it for the long haul but had come this far and had no choice but to crack on.
40 minutes later and the beans finally decided that they were fit for consumption. Into the pot they went with onion, garlic, courgette, bell pepper, corn kernels, crushed tomatoes, broth and a whole load of spices.
In the meantime, I got started on the tortilla strips. These were thinly sliced, brushed in oil and sprinkled with cumin, paprika and salt. Obviously, I managed to burn the first batch to a crisp, but the second attempt was an absolute dream. These take no time at all and are devilishly good.
15 minutes later and the only thing left to do was serve the soup and top it off with a handful of coriander, lime juice, avocado and the tortilla strips. At first, we thought the soup would be too watery, but it turned out that the toppings and its general chunkiness completely countered that! Bangin’ stuff.