It’s done (for now)! The last paint brushes were cleaned and the plethora of drop cloths were picked up.
We finally have horizontal surfaces back in our kitchen!
And, as if in honour of our new and very lovely space, the sun has decided to grace us with its presence.
It’s all looking up. It feels like a dark cloud has shifted. And, even if it’s only for a short while, I plan to make the most the sun. You might think that with a new kitchen that we’d want to cook an elaborate meal to celebrate.
But, in England the sun takes priority.
This deeply spicy and thick black bean soup was the perfect recipe to christen our kitchen with. I could throw it on the stove (or slow cooker) in the morning and not have to worry about it again until we were ready to eat. So, instead of making food, we wandered the streets of a local festival, we danced (a lot), we laughed, we reconnected with friends and I even got a sunburn!
And, at the end of the day when I came back in to the flat, I had a sense of peace that I hadn’t felt in a long while.
In a country that often doesn’t feel like home, it felt like home.
- 1 TBSP olive oil
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 TBSP chili powder
- 2 TBSP ground cumin
- ½ tsp black pepper
- 4 cups vegetable broth
- 1 TBSP vegan worcestershire sauce
- ½ TBSP apple cider vinegar
- 4 cups (850 g) cooked black (turtle) beans (or 2x 15 oz cans)
- 1 cup frozen corn kernels
- 1 (14.5 ounce) can crushed tomatoes
- Heat oil in a large pot over medium-high heat.
- Saute onion, celery, carrots and garlic for 5 minutes or until fragrant.
- Add spices and continue to cook for a further minute, being careful not to burn.
- Stir in vegetable broth, canned tomatoes, beans, and corn.
- Bring to a boil.
- Reduce to a simmer and cover.
- Allow to simmer slowly for at least an hour (watching the liquid level to make sure it doesn't get too low). You can simmer this much longer as well.