Oaxacan black bean soup

Ingredients

• 1 cup black beans
• 1/2 bulb fennel, roughly chopped
• 1/4 cup chorizo
• 1 small white onion, finely chopped
• Salt, to taste
• Corn tortillas or chips, to serve

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Preparation

• Place the beans in a pot and cover with three cups of water. Bring to the boil and reduce to a simmer.
• Add the fennel, chorizo and onion, partially cover and simmer over a low heat until the beans are tender (about 1.5 hours). Add more water if necessary.
• Blend, season and serve with toasted corn tortillas or chips. We added some mozarella too which isn’t strictly authentic but it worked well.

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