CookEat Recipe
Avocado and Bean Soup
Beans and black-eyed peas simmer with carrot, onion, allspice and a small amount of Scotch bonnet chilli. Avocado is folded into the finished soup.
Method
Steps
Step 1
Use 180 g cooked, drained beans and 180 g cooked, drained black-eyed peas, preferably canned and rinsed. Dice the carrot into 1 cm pieces and chop the onion. Wearing gloves, deseed and finely chop 5 g Scotch bonnet chilli; wash hands and equipment after handling it.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion and carrot for 5 minutes. Stir in the chilli and allspice, then add 1000 ml water.
Step 3
Bring to a boil, partially cover and simmer for 15–20 minutes until the carrot is tender. Add both drained beans and simmer for 5 minutes.
Step 4
Peel, stone and dice the avocado. Remove the soup from the heat, fold in the avocado, rest for 4 minutes and serve.
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