Squash are in season and the slightly smokey taste of these beans with cinnamon, ras-el-haout spice and a bit of cayenne makes a super tasty soup. This was served with bulgar cracked wheat and enjoyed after class one Tuesday morning here at VG. Yummers.
Ingredients (serves 4 – 6)
- 200g black eyed beans
- 2 tablespoons rape seed oil or oil of your choice
- four sticks of celery, four carrots and 400g of squash diced
- a tin of chopped tomatoes
- 1 desert spoon ras-el-hanout or half and half ground coriander and cumin
- 1 desert spoon ground cinnamon
- a quarter of a teaspoon cayenne pepper
- 30 twists of the pepper grinder
- a tablespoon of tomato puree
- two kettles of boiling water
- salt and lemon juice to taste
- soak the beans overnight with an inch of dried kombu seaweed, then drain and boil hard for 10 minutes before simmering for 40 minutes or so
- fry off the veg, quite high heat, and add the dried spices including the ground pepper, stirring til the aromas are released.
- add in the tinned tomatoes and puree, then add the first kettle of water
- stir in and add the second kettle to the level of soupiness you want
- bring to the boil for a few minutes then allow it to cook on lightly for 45 minutes or so.
- serve with bulgar cooked with a bay leaf (two cups of grain, four of water, lid tight on lowest heat for 20 mins or so)