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Black bean broth with goat's cheese

Beans are the mainstay of Mexican food, and black beans are one of the most popular types. Here is a simple recipe for cooking them, which you can also use for borlotti, pinto or any other beans you can find! Part soup, part side dish, it is a wonderfully restorative little broth to snack on.

Posted by: kim




15 - 30 mins

Skill Level




Courses etc.

Nibbles and Snacks

You will need

3 tbsp oil More products
1 onion, finely chopped More products
2 garlic cloves, crushed More products
1kg canned cooked black beans More products
A few stalks of thyme More products
1 tsp chipotle puree OR
1 whole dried chilli, ideally a chipotle chilli More products
125g goat's cheese

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100g creme fraiche

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a small handful of mint leaves

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Need help converting measurements? View our recipe measurement conversion tables here.


  • If using whole chipotle chilli, put it in a small bowl, pour about a quarter of a cup or 60ml boiling water over it and allow to soak. Heat a heavy-based saucepan over a medium heat and add the oil.
  • When it is hot, stir in the onion and cook for 10 minutes, until the onion is soft and translucent, but not browning.
  • Add the garlic and cook for a few minutes before adding the black beans and their liquid, the thyme and the chipotle paste or chipotle chilli and it's soak water.
  • Cook for about 10 minutes and allow the flavours to combine, before whizzing for a few seconds with a hand-held blender to create a textured mixture of whole and partially crushed black beans.
  • Put the goat's cheese in a small bowl and use a fork to beat in a few tablespoons of creme fraiche and the fresh mint.
  • Serve little cupfuls of the bean broth with dollops of the goat's cheese cream on top.

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Italian Olive Oil ORGANIC
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