Smoky Black Bean and Roast Tomato Soup Recipe

I've been craving dinner earlier than usual recently. My appetite gets discombobulated in the autumn, as the sky darkens at an ever-quickening pace, similar to the confusion jet lag inflicts. Alex has poked his head round the kitchen door a couple of times this week exclaiming, "Are you already making dinner?" If I was married to an 80 year old my timing would be spot on.

Not only is dusk nudging in but the temperature has turned officially chilly — I feel the need to insulate from within. Soup season has arrived.

Smoking Hot

The claims printed on packaging are usually laughable, but sometimes they preach the truth. On the side of a tin of La Chinata Pimentón de la Vera (smoked paprika powder) read the words "It is a condiment which cannot be missed in your kitchen". Si, si, quiero que mi pimentón! (y gracias a Google translate).

Welcome to one of my favourite flavours - smoky heat. This Spanish spice is so beloved it has been designated 'Denominación de Origen Protegida' by the EU, thus can only be called Pimentón de la Vera if it is produced in La Vera region of Spain.

This type of paprika is distinguished from others by its characteristic smoky aroma which it takes on after being dried using smoking oak. The pimentón is available in three types: dulce (smoky sweet), picante (smoky hot) and agridulce (smoky bittersweet). Me? I'm a smoking hot kind of girl.