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.

 

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