Crema conde with crispy tortillas

Ingredients

THE CREMA CONDE

• 155g dried black beans, soaked overnight and boiled until soft
• 300-400ml warm water
• 1 tbsp oil
• 1 tbsp vegetable stock
• 1/2 medium courgette
• 2 garlic cloves, peeled and roughly chopped
• 1 white onion, thickly cubed
• Salt and Pepper
• Sprinkle of cumin and ground coriander

TO TOP

• 1 corn tortilla per person
• Coriander
• Spring onions
• Lime juice
• Sour cream or yogurt
• Chilli oil (I used ancho)
• Optional: crunchy corn

Method

1. The night before, add your black beans to a bowl, and cover with water.
2. The next morning, add the beans to a slow pot or medium saucepan and cover with water and bring to a boil. Reduce the heat to medium - low, and simmer until cooked through. This could take anywhere between 30 mins - 1 hour depending on how long they soaked for.
3. When the beans are cooked, add 1 tbsp oil to a different slow cooker or medium saucepan on medium heat
4. Add your thickly cubed white onion and garlic and allow to simmer for 5 mins, covering with a lid
5. Chop your courgette into small chunks and add to the mix with salt and pepper. Cover with a lid again and allow to cook on medium-low for 10 minutes
6. Add your drained beans to the pan and cover with a lid for another 5-10 mins.
7. Add your stock and hot water, taste and season. Leave on medium heat for 5 more mins, or longer if needed.
8. Remove from the heat, then allow to cool slightly and add to a blender with a sprinkle of ground cumin and ground coriander.
9. Blitz for a couple of seconds until almost smooth, then reheat to serve.
10. Slice 1 corn tortilla per person into strips and add to an airfryer at 150°C for 8-10 mins, or in the oven at 180°C until golden and crispy.
11. Add the soup to bowls, top with the crunchy tortillas, sour cream or yogurt,