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JOAN BISHOP Black Bean and Kumara Soup 12–14 servings This hot black bean and vegetable soup will warm a chilly day. It is a dark, rich mahogany coloured soup with lots of body and texture. Its rustic flavour is heightened by a hint of chilli and the kumara adds just a touch of sweetness. Too filling to serve as a starter, this stands on its own as a main dish soup. Add some crusty bread and a fresh green salad for a warming winter lunch or simple evening meal. Long, slow simmering is required for this soup, initially to soften the dried beans and then to cook the vegetables and allow the flavours to meld and mingle. However, the preparation time is brief and really just involves chopping the vegetables. Do not add salt, stock or any acid ingredients such as vinegar or tomato until cooking is well advanced as the skins of the beans will toughen and no amount of cooking will soften them. This soup freezes well. 400g dried black turtle beans (approximately 2 cups) 2 tablespoons neutral oil (like rice bran) 2 medium onions, chopped 4 cloves garlic, crushed 9 cups water 1 red capsicum, deseeded and sliced 1½ teaspoons prepared chilli (from a jar) 2 tablespoons finely chopped root ginger 600g orange kumara (2 medium), peeled and cut into 2cm dice 1 x 400g can diced tomatoes in juice 3 tablespoons tomato paste 3 tablespoons red wine vinegar salt chopped parsley to serve Cheese and Chilli Croutons Serves 4 8 baguette slices, cut on the diagonal and 1cm thick olive oil spray ¼ cup grated Parmesan or tasty cheese pinch chilli fl akes or chilli and lime seasoning Preheat the oven to 200°C. Place the baguette slices on a baking tray. Spray lightly with the olive oil, top with the grated cheese and sprinkle with the chilli flakes. Bake until cheese melts, about 5 minutes. Place the black beans in a large bowl and add enough water to cover by at least 5cm. Let stand for 12 hours or overnight. Drain and rinse the beans before using. Alternatively put the beans in a large pot with enough cold water to cover by at least 5cm. Bring to the boil, cover with a lid, remove from heat and let stand for 1 hour. Drain and rinse before using. In a large heavy saucepan heat the oil, add the onion and cook over a gentle heat, stirring occasionally until the onion has softened. Add the garlic and cook for 2–3 minutes more. Add the drained beans and the 9 cups of water. Bring to the boil, reduce the heat, cover and simmer gently until the beans are tender, 1–1½ hours. Add the sliced capsicum, chilli, ginger, kumara, tomatoes and juice, tomato paste and red wine vinegar. Bring to the boil, reduce the heat, cover and simmer until the vegetables are very tender, 30–40 minutes. Check the seasoning, adding salt to taste. Thin the soup with a little more water or vegetable stock if it is too thick. Serve as it is or purée with a stick blender or process in a food processor or blender. This soup will not purée to a totally smooth mixture but will have a little texture remaining. Sprinkle with the chopped parsley and serve hot with Cheese and Chilli Croutons. 22 | WHO'S WHO 2012