Mexican black bean soup

This meal is not as photogenic as the last one, but sure as tasty! Mexican black bean soup. Filling, warm, spicy and with a good kick.

Ingredients (6-8p):

• 400 gram dehydrated black beans • 2 liter chicken stock • 200 gram dry chorizo sausage • 400 pork shoulder • 3 celery sticks • 1 large carrots • 2 red onions • 5 garlic cloves • 3 tbsp flour • 1 tbsp smoked paprika powder • 1 can chipotle in adobo sauce (equal to 2 tbsp) • 1 tsp cumin powder • 2 tsp coriander powder • juice of 1 lime • 4 fresh coriander stalks • 1 tsp salt (or more to taste) •

Note: for a quicker version you can use canned beans, but the best result, also for the meat, will come with time.

1. Soak your black beans for 24 hours. Drain before use.

2. Grate your carrot and celery and finely chop the onion and garlic. Set aside.

3. Get a large soup pan and add some oil. Fry the pork shoulder (or pork chops) until golden brown. Take out of the pan and set aside.

4. In the same oil, fry your onions and garlic. As soon as they start to get golden, add the carrot and celery. Stir well and add the dry spices, flour and the salt.

5. Add the chicken stock and the back beans together with the chipotle and oregano. Bring to a boil. Add the pork shoulder back in. Lower the heat and simmer for a minimum of 2 hours.

6. After 2-3 hours the beans are nice and super soft and the vegetables are almost dissolved. Take the pork shoulder out and set aside. Use a blender or mixer to blitz the soup and create a stick, creamy soup.

7. Fry the chorizo in a separate pan and add to the soup together with the pork shoulder, which you can pull apart into small pieces. Stir in the lime juice.

Garnish with:

• avocado • sour cream • fresh coriander • pickled jalapeños • pickled onions • corn tortilla chips •

Enjoy!