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Ingredients

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

Method

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.