Cuban Black Bean Soup from Vegan(ish) by Jack Monroe

Ingredients

• 200 g passata or tinned tomatoes
• 400 ml vegetable stock
• 1 × 400 g tin of red kidney beans
• Dried chilli flakes
• Salt
• black pepper
• 1 tsp vinegar – any clear kind
• Lime juice
• 1 tsp ground cumin
• 1 tsp mixed dried herbs
• Cooking oil, for frying
• 1 × 400 g tin of black beans
• 100 g onions, red or white
• 2 garlic cloves