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Main course · Mexican

Oaxacan Black Beans with Epazote-Style Herbs (Vegan Soup)

40 min Serves 4 ~287 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 800 g black beans
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 1 tsp dried oregano
  • 600 ml vegetable stock
  • 15 g fresh coriander
  • 1 avocado

Nutrition (per serving)

Calories
287 kcal
Protein
14.1 g
Carbohydrate
29.4 g
of which sugars
3.8 g
Fat
8.4 g
of which saturates
1.3 g
Fibre
15 g
Salt
2.14 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in a large pan for 5 minutes until soft.

  2. 2

    Add the black beans, bay leaves, dried oregano and vegetable stock, then bring to a simmer.

  3. 3

    Cook for 20 minutes, mashing some of the beans against the side of the pan to thicken the broth.

  4. 4

    Remove the bay leaves, then ladle into bowls and top with sliced avocado and fresh coriander.

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