How to make a Beef and Black Bean soup with mojo verde

Tangy mojo verde cuts through the rich meaty flavour of this hearty soup delivering unexpected pockets of garlicky goodness
Beverley Hicks11 November 2016

Ingredients (serves 4)

For the Mojo Verde

25g coriander, roughly chopped

10g parsley, stems removed and roughly chopped

5 fat garlic cloves, minced

1 large green pepper, stem and seeds removed and finely diced

1 teaspoon salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

200ml rapeseed oil

juice of 1 lime

1-2 tablespoons sherry vinegar

For the soup

½ tablespoon rapeseed oil

1 large onion, finely chopped

1 large red pepper, cut into bite-sized pieces

3 fat garlic cloves, finely chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 bay leaf

500g rump steak, cut into bite-size pieces

400g tin of black beans, drained and rinsed

500ml beef stock

Juice of 1 lime

Salt and freshly ground black pepper

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Method

First make the Mojo. Put all the ingredients apart from the vinegar into a blender and pulse until a slightly chunky consistency is achieved. Add the vinegar to taste, and adjust for salt and spices if necessary. Cover and put to one side.

Heat the oil in a large saucepan, add the onions, red pepper, garlic and herbs and sauté until the vegetables are soft.

Tip in the beef and cook for 3-5 minutes to seal all over.

Pour in the beans and cook for a few more minutes before adding the stock and lime juice. Bring to the boil then reduce the heat and simmer for 15-20 minutes. Taste the soup and adjust the seasoning if necessary.

To serve, remove the bay leaf, ladle the soup into warmed bowls and drizzle with some mojo verde. Serve with the remaining sauce for your guests to help themselves.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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