
MEXICAN RED BEAN SOUP WITH AVO SALSA AND SOUR CREAM
(Serves 4)
20 ml sunflower oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
5 ml ground cumin
5 ml ground coriander
1,25 ml cayenne pepper or fresh chilli to taste
10 ml paprika
30 ml tomato paste
1 tin (400 g) chopped Italian tomatoes
1 tin (400 g) red kidney beans, rinsed and drained
10 ml fresh oregano or thyme
600 ml good quality chicken or beef stock
salt and freshly ground black pepper
80 ml sour cream for serving
SALSA
1 small ripe avocado, cut into small cubes
1/2 red onion, finely chopped OR 60 ml chopped spring onions
handful of fresh coriander, chopped
100 g chopped, seeded tomatoes
10 ml olive oil
5 ml freshly squeezed lemon juice
salt and freshly ground black pepper
METHOD:
- Heat the oil in a saucepan on medium heat and add the onion, garlic and all the dry spices.
- Cook for a few minutes, adding a little more oil if the mixture becomes too dry.
- Add the tomato paste, chopped tomatoes, beans and the oregano. Stir well, then add the stock and bring to a slow boil.
- Simmer on low heat for about 20 minutes.
- Taste and add salt and pepper and perhaps more chilli.
- Pour the soup into a blender and purée.
- To make the salsa, mix together the avocado, onion, coriander and tomatoes in a bowl. Dress with the olive oil and lemon juice and add seasoning to taste.
- Reheat the soup, but do not let it boil. Ladle into warm bowls, add a dollop of sour cream and top with the salsa.
Recent Comments