2 tbsp olive oil
2 red onions, finely chopped
4 cloves of garlic, chopped
1 fresh green chilli, deseeded if you wish, and finely chopped
1 chipotle chilli, finely chopped
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1 tsp allspice
½ red pepper, deseeded & finely chopped
500 grs dried kidney beans, soaked & cooked or 800 grs drained tinned beans
1 tbsp tomato puree
1 litre vegetable stock
30 grs dark chocolate, finely chopped
3 tbsp soured cream, to serve
Heat the olive oil in a large heavy saucepan. Saute the onions for about 5 mins over a medium heat. Add the garlic, chillies, oregano, ground spices and red pepper, then simmer for 7 to 8 mins more until the vegetables are soft.
Add the beans, tomato puree & stock, bring to the boil then cover & simmer for 40 minutes.
Scoop one-third of the soup into a food processor and pulse to get a coarse mash. Use a hand held blender to make a smooth puree of the rest of the soup, then return the coarse mash to the pan. Add the chocolate & season with salt, to taste.
Serve with a swirl of the soured cream on top.