Lunch to go: Mexican black bean broth

Recipe for Mexican black bean soup The frugal kitchen

Mexican black bean soup

Serves: 4 generously

2 x 400g tins of black beans in spring water

1 small tin (200g) refried beans

Oil for frying (I used a drizzle of chilli oil in a non-stick pan)

I red onion finely chopped

3 sticks of celery finely chopped

1 carrot, finely chopped

2 cloves of garlic, finely chopped

A quarter of a red pepper finely chopped

A quarter of a green pepper finely chopped

2 tbsp tomato purée

2 tsp cumin

1 tsp ground coriander

1 tsp chilli powder

Salt and pepper

Up to 500ml of chicken or vegetable stock

Stalks from a bunch of coriander, roughly chopped

A handful of coriander leaves, chopped spring onions and sour cream to garnish (just leave these out if you don’t have them)

Fry the onion, garlic, carrot, celery and pepper on a medium heat until soft. Add one entire tin of black beans, water and all. Slowly add the stock, but be careful not to leave the mixture too runny, if in doubt, reserve some for later.

Bring to the boil, add the spices, tomato purée and coriander stalks and allow to simmer for 15 minutes. Add the refried beans then, using a hand-held blender, blend the broth until smooth. Add the remaining stock if it becomes too thick. Drain the remaining tin of black beans and add to the broth and simmer for a further five minutes.

Garnish with coriander, spring onions and sour cream and serve with tortilla chips.


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