PREAMBLE

When I was working in Simi Valley, I experienced hearty American cuisine first hand. When dining the custom there is to have a starter, followed by a soup course before the main course. American portions are not ungenerous, and to a simple European such as myself the extra course was a little daunting. However, the waiter was quite insistent that I take the soup course.

I am very glad he persuaded me to “pig out”; as it gave me the opportunity to try Black Bean soup. I now make sure that on every subsequent visit to America I have a few bowls of this marvellously tangy soup.

I have to say that the habit of having a soup course as well as a starter has stayed with me, when working away from home anyway (my excuse being that I use up more energy; therefore require more “inputs”).

The Scandinavian countries practice the concept of “healthy eating”; their Social Democratic governments have for many years pushed a healthy lifestyle, eg 100g of meat a day as being the only way to live (have you noticed how fond the so called “Social Democrats” are of telling you how to live your life?). To this end, whenever I have stayed in a Scandinavian hotel, I have experienced a raised eyebrow and query concerning my order for a starter and a soup. Ignore the raised eyebrows, the customer is always right.

INGREDIENTS

This should serve 4-6 people.

 12oz of black beans

 3 pints of water

 4oz of smoked gammon, diced very finely.

 4oz of lean stewing steak, diced very finely.

 1 large carrot, peeled and sliced.

 1 large onion, peeled and finely sliced.

 2 teaspoons of cayenne pepper.

 1 teaspoon of powdered English mustard.

 Butter

 Salt and coarse ground black pepper, to taste.

PREPARATION

 Soak the beans overnight in a large bowl of cold water.

 Drain.

COOKING

 Melt a good sized knob of butter in a large saucepan.

 Add the meat, carrot, onion, cayenne, mustard, salt and pepper. Stir vigorously for a few minutes until the meat begins to change colour.

 Add the beans, stir, then add the water.

 Place the lid on the saucepan and simmer for 3 hours, stirring occasionally.

TIPS

When serving, you may wish to add a swirl of double cream to each bowlfull.

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