Black Bean Soup with Prawns

Source: Sue's Recipe Server

5 oz black beans, washed & soaked overnight
¼ tsp ground cumin
¼ tsp oregano
1 bay leaf, or 2 avocado leaves
2 tbsps olive oil
1 medium onion, finely chopped
1 clove garlic , chopped
1 medium tomato, peeled & chopped
salt & black pepper
¾ pint chicken stock
½ lb peeled raw prawns, cut into ½ " pieces
4 tbsps dry sherry

In a medium saucepan combine the beans, cumin, oregano, bay leaf or avocado leaves with 1¼ pints water. Bring to the boil over a moderate heat. Boil for 10 minutes, then reduce to a simmer, cover and cook until the beans are very tender- about 40 minutes to an hour,

Cool a little. Remove and discard the bay leaf and pour the beans and liquid into a blender.

Heat the oil and saute the onion and garlic until the onion is soft. Add the tomato and simmer until the mixture is well blended, 2 or 3 minutes. SEason to taste and add to the blender. Reduce the mixture to a smooth puree and pour it back into the saucepan.

Stir in the chicken stock and bring to a simmer over a moderate heat.

Add the prawns and cook for just 2 minutes until the prawns are just cooked through. Stir 1 tbsp sherry into each serving.