If you enjoy this you may want to try:

How to:

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Luke Dale-Roberts
Serves:	6
Allergens:	Wheat free / Gluten free
Dietary considerations:	Dairy free
Category:	Vegetarian / Easy / Great value
Prep time:	15 minutes, plus overnight
Cooking time:	1 1/2 to 2 hours
Ingredients: 3 white onions, coarsely diced 7 cloves garlic, coarsely diced 2 red peppers, coarsely diced 2 green peppers, coarsely diced 2 sticks celery 3 bay leaves 2 T olive oil 2 t ground cumin 1 t cardamom 1 1/2 t coriander seeds 1 1/2 t fennel seeds 1 1/2 t fenugreek seeds Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 500 g dried black beans, soaked in water overnight 4 cups vegetable stock Lemon juice, to taste For the salsa cruda, mix 80 g cherry tomatoes, diced 1 avocado, diced 2 t fresh coriander 1/2 red onion, finely chopped 1 lime, juiced 1 small red chilli 100 g feta, diced
Cooking instructions: Sweat the onions, garlic, peppers, celery and bay leaves in a little oil until soft and slightly golden. Dry-roast the spices and grind. Add the spices to the vegetables and continue sweating. Season to taste. Add the drained beans, stir well, then add the stock. Cook for 1½ to 2 hours, or until the beans are soft. Adjust the seasoning and acidity with lemon juice, if necessary. Blend until smooth, then pass through a fine sieve. Serve the soup topped with a spoonful of salsa cruda.
Wine: Woolworths Longmarket Pinotage 2010