Black bean and corn soup

1/2 cup dry black beans
1 tsp olive oil
1 onion, diced
2 stalks celery
4 garlic cloves, minced
1 tsp cumin
1/2 tsp chopped chili or to taste
1 tsp oregano
1 tsp salt or to taste
1 large tin diced tomatoes
1 cup stock
1 cup frozen corn kernels
1 lemon, zest and juice

Place beans in pot, add water to cover and bring to the boil. Cover and let sit for 1 hour, then drain. ( this method helps to reduce flatulence that eating beans often causes.) add more water to cover and boil until just tender - about 45 minutes. Drain beans again.

Saute onions, celery and garlic until soft, then stir in the spices until coated in the oil and fragrant. Add remaining ingredients, and let simmer slowly for another half an hour for flavours to blend, add more liquid if too thick, but I like this soup chunky.