Vegetarian Black Bean Chowder

Heidi Swanson is a brilliant LA-based home cook. She has an inspiring blog, 101 Cookbooks, and has written numerous cookbooks. We love this dish of hers as the orange juice imparts a surprise Caribbean-ish tang (as indeed does the rum if you stick it in!). You might want to try adding a little chopped chilli in with the onions

  • 3 tablespoons extra-virgin olive oil

  • 1½ onions, chopped

  • 3 shallots, chopped

  • 4 cloves garlic, chopped

  • 1 teaspoon salt

  • 750g cooked and drained Santanero Negro Delgado beans 

  • 800ml passata

  • 400ml orange juice

  • ¾ teaspoon cayenne pepper (or to taste)

  • 60ml dark rum (optional)

  1. To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, garlic, and salt. Saute for 5 minutes, or until the onions start to get soft.

  2. Add the beans, chopped tomatoes, orange juice, and cayenne pepper. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.

  3. Remove from the heat and whisk in the rum. Season with salt to taste.