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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Shanna's Black Bean Avocado Sour Cream Soup

250 gm black beans soaked overnight
2 tbl olive oil
1 lrg onion peeled and chopped
3 clv garlic peeled and chopped
1 tsp ground cumin
1 tsp chili powder
1 lt hot vegetable or chicken stock
2 x bay leaves
1 lrg lime
1 x avocado peeled and diced
3 x spring onions chopped small
    tub sour cream

 Method :
Drain and rinse the beans.
Heat the oil cook the onion and garlic for about 10 minutes then add the spices.
Fry for 1 minute stirring then add the beans hot stock and bay leaves.
Bring to the boil skim off any scum cover and cook for 60 to 75 minutes until tender.
Remove the bay leaves puree half the mixture in a liquidiser and return to the pan with 1 heaped tsp salt and some pepper. Reheat add the juice of half the lime check the seasoning and ladle into warm bowls.
Mix the avocado with the remaining lime juice and spring onions.
Spoon some sour cream on top of the soup top with the avocado and serve at once.
Ring the changes by garnishing with fried slices of merguez or chorizo sausage.
Serves 2