hello lovely people okay we’re going to
do an amazing soup that I learn
inspiration of a trip I had to Costa
Rica and we went this incredible area
and I had this black bean soup with
beautiful eggs poached in it at the last
minute incredible with tortillas and a
little salsa really healthy it’s got
three or five a day and it’s packed full
of the good stuff so very simply get
some celery and just strip it into
little lumps like this and then we’re
going to just roughly chop it into like
centimeter dice in a pan we’re going to
use a Dutch oven like this put it on a
medium heat we’re going to add about two
tablespoons of olive oil we’re going to
go in with a celery then we’re going to
go in with the garlic and then as you’re
adding these flavors the smell was
amazing we’re gonna get some thyme here
you could use our Ghana if you wanted to
then we’re going to go in with the two
little bay leaves okay these go in
fragrance beautiful then we’re going to
go in with two finely chopped onions I’m
using red onions but of course you could
use white onions or even leeks if you
wanted to I like the idea of a little
kick a little spice to it so I’m gonna
add just a little bit of chilli about
half a chili goes in then peppers we
love our peppers I just get my funds and
pushing this little stalk and then I
pull it up like that so remove the seeds
roughly chop the peppers into kind of
centimeter chunks a nice little pinch of
seasoning goes in while that’s frying
I’m going to get on with a kind of
kicker okay so let’s have a little look
at that we’ve got a bowl here and we
want to make a kind of saucer okay so
I’ve got a small bunch of coriander here
I want to use the top half for my saucer
and this bottom half the stalks they’re
nice and clean we’re going to finely
slice that okay you know the stalks are
got loads of flavor don’t throw them
away so they go in beautiful and then
the leaves are going to go in my funky
little salsa
I’m just going to roughly chop the
leaves like that and then I’m going to
take some chillies it could be like a
jalapeno it could be a red chilli you
know it really can be anything you like
you know take a little bit of lime juice
I’m using these different colored
chilies just because I’ve gotten the
chilies go in the coriander goes in then
we’re going to go in with the juice of
one lime and all I want to do is add a
little swig of olive oil okay and a
pinch of salt and then just use a little
spoon to mix that up it’s very very
simple guys so we’ve got 800 grams of
tinned or tetra Paks beans black beans
going in of course you can use any beans
but black beans are actually the highest
protein beans that you can get look at
that look at the color Juicin or I’m
gonna go in with about 400 mils of water
right we’ll bring this to the boil and
let it Thunder along and boil hard for
10 minutes this dish I had cooked for me
little area of Costa Rica called the
Nicoya Peninsula these lovely ladies
sort of in their 50s cooked it with me
and they cooked it for their dad who was
a hundred and sixty years old let’s turn
it down now
gentle gentle gentle gentle let’s take
out the bay leaf so they easily come out
it’s done its job now fragrance so we
can get rid of that and then I’m going
to use a little hand blender and just
blitz up to look I’ve just blitz like a
quarter of it okay and what you get is
this you’ve got chunks but also you got
smoothness and kind of comfort there as
well so a little bit of both so at this
point we’re gonna have a little taste or
have a think quite good adjust your
seasoning and then I want it to be on a
gentle heat here so I’ll turn that right
down and then we’re going to go in with
our eggs and very simply crack and in it
goes and you’re going to poach that egg
in that soup then we’ve got tortillas
and we can toast these when putting on a
griddle pan or you can just put it on a
gas hob just to warm them through okay
seconds so let’s serve it up this
wonderful hearty dish
there’s your egg just like that couple
of ladles of your soup and then go in
with the egg bomb on top boom you want
to add that flourish with this salsa a
little drizzle of olive oil right let’s
have a little look this egg cut in there
oh yes
and then just chop it up get your
tortilla mmm
so good so there you go guys for more
healthy meals click the link up there oh
yes there’s loads loads and loads and
loads at this recipe is in Jamie
Magazine so please check it out and
don’t forget go to jamieoliver.com
there’s loads of wonderful meals of
which there’s an army of gorgeous
healthy ones vegetarian ones you name it
we got it until next time take care
you
do an amazing soup that I learn
inspiration of a trip I had to Costa
Rica and we went this incredible area
and I had this black bean soup with
beautiful eggs poached in it at the last
minute incredible with tortillas and a
little salsa really healthy it’s got
three or five a day and it’s packed full
of the good stuff so very simply get
some celery and just strip it into
little lumps like this and then we’re
going to just roughly chop it into like
centimeter dice in a pan we’re going to
use a Dutch oven like this put it on a
medium heat we’re going to add about two
tablespoons of olive oil we’re going to
go in with a celery then we’re going to
go in with the garlic and then as you’re
adding these flavors the smell was
amazing we’re gonna get some thyme here
you could use our Ghana if you wanted to
then we’re going to go in with the two
little bay leaves okay these go in
fragrance beautiful then we’re going to
go in with two finely chopped onions I’m
using red onions but of course you could
use white onions or even leeks if you
wanted to I like the idea of a little
kick a little spice to it so I’m gonna
add just a little bit of chilli about
half a chili goes in then peppers we
love our peppers I just get my funds and
pushing this little stalk and then I
pull it up like that so remove the seeds
roughly chop the peppers into kind of
centimeter chunks a nice little pinch of
seasoning goes in while that’s frying
I’m going to get on with a kind of
kicker okay so let’s have a little look
at that we’ve got a bowl here and we
want to make a kind of saucer okay so
I’ve got a small bunch of coriander here
I want to use the top half for my saucer
and this bottom half the stalks they’re
nice and clean we’re going to finely
slice that okay you know the stalks are
got loads of flavor don’t throw them
away so they go in beautiful and then
the leaves are going to go in my funky
little salsa
I’m just going to roughly chop the
leaves like that and then I’m going to
take some chillies it could be like a
jalapeno it could be a red chilli you
know it really can be anything you like
you know take a little bit of lime juice
I’m using these different colored
chilies just because I’ve gotten the
chilies go in the coriander goes in then
we’re going to go in with the juice of
one lime and all I want to do is add a
little swig of olive oil okay and a
pinch of salt and then just use a little
spoon to mix that up it’s very very
simple guys so we’ve got 800 grams of
tinned or tetra Paks beans black beans
going in of course you can use any beans
but black beans are actually the highest
protein beans that you can get look at
that look at the color Juicin or I’m
gonna go in with about 400 mils of water
right we’ll bring this to the boil and
let it Thunder along and boil hard for
10 minutes this dish I had cooked for me
little area of Costa Rica called the
Nicoya Peninsula these lovely ladies
sort of in their 50s cooked it with me
and they cooked it for their dad who was
a hundred and sixty years old let’s turn
it down now
gentle gentle gentle gentle let’s take
out the bay leaf so they easily come out
it’s done its job now fragrance so we
can get rid of that and then I’m going
to use a little hand blender and just
blitz up to look I’ve just blitz like a
quarter of it okay and what you get is
this you’ve got chunks but also you got
smoothness and kind of comfort there as
well so a little bit of both so at this
point we’re gonna have a little taste or
have a think quite good adjust your
seasoning and then I want it to be on a
gentle heat here so I’ll turn that right
down and then we’re going to go in with
our eggs and very simply crack and in it
goes and you’re going to poach that egg
in that soup then we’ve got tortillas
and we can toast these when putting on a
griddle pan or you can just put it on a
gas hob just to warm them through okay
seconds so let’s serve it up this
wonderful hearty dish
there’s your egg just like that couple
of ladles of your soup and then go in
with the egg bomb on top boom you want
to add that flourish with this salsa a
little drizzle of olive oil right let’s
have a little look this egg cut in there
oh yes
and then just chop it up get your
tortilla mmm
so good so there you go guys for more
healthy meals click the link up there oh
yes there’s loads loads and loads and
loads at this recipe is in Jamie
Magazine so please check it out and
don’t forget go to jamieoliver.com
there’s loads of wonderful meals of
which there’s an army of gorgeous
healthy ones vegetarian ones you name it
we got it until next time take care
you
Please follow and like us: