Instructions

1. 1

   Heat the oil in a large pan, add the onions and bay leaves, and cook over a low heat for 6–8 minutes, or until the onions are soft and translucent. Season well with salt and black pepper. Stir through the garlic, cumin, coriander, and chilli powder and cook for a few seconds.

   
   

2. 2

   Stir through the black beans, then pour in the stock and coconut milk. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes. Remove the bay leaves and discard, then transfer the rest of the soup to a blender or food processor and pulse ja couple of times so some of the beans are puréed and some remain whole. Add a little more stock if it is too thick. Season again with salt and black pepper.

   
   

3. 3

   Leave to cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months. To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Serve with tortilla triangles.