Recipe: Mexican bean soup
Beans are an essential ingredient in every Latin American cuisine. Boring? Not at all. There are many different types of beans and you can create endless variations with them. One of my favourite bean recipes is Mexican bean soup. Read below to find out how to make it.
Ingredients for 4 people:
- A jar of Bonduelle Mexican bean mix
- 1 onion
- 2 cloves of garlic
- 2 tomatoes
- 1 red pepper
- 1 stalk of celery
- 2 carrots
- 1 red chilli
- 2 spring onions
- 1 tsp ground cumin
- 1 tsp paprika
- Lemon
- 1 litre stock
- 4 tablespoons of crème fraîche
Method:
- Finely chop the onion and garlic, and dice the pepper, carrot, celery and tomatoes. Slice the spring onion and red chilli into small rings.
- Put some oil in the pan and fry the onion and garlic for 2 minutes.
- Add the pepper, carrot and celery to the pan and cook for a further 2 minutes.
- Next, add the cumin and paprika powder and the chopped tomatoes to the pan.
- After a few minutes, add the stock and leave the soup to simmer gently.
- Meanwhile, drain the tin of Mexican bean soup and add it to the soup.
- Season the soup with salt and pepper and ladle it into a bowl.
- Sprinkle the chopped spring onions and red chilli over the soup and add a spoonful of crème fraîche to each soup bowl.