Ingredients (4 servings)
220g (1 cup) dried black beans, rinsed, drained
2 teaspoons extra virgin olive oil
1 large brown onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons sweet paprika
½ teaspoon dried chilli flakes
400g can crush tomatoes
1.25L (5 cups) water
300g sweet potato, peeled, chopped
1 cup corn kernels
2 tablespoons fresh coriander leaves, chopped
Lime wedges, to serve
Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium high heat. Cook for 10 minutes. Drain well.
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until sweet potato is tender and stew is thick. Season.
Divide soup among bowls. Top with coriander. Serve with lime.