Make the most of any tins of black beans in your cupboards and make this easy and satisfying soup. Serve with coriander, avocado, feta and pumpkin seeds
Prep:15 mins
Serves 6 – 8
2 tbsp olive oil1 chopped onion2 chopped peppers3 crushed garlic cloves2 tsp ground cumin1 tsp garlic granules1 tsp chilli powder2 tbsp tomato purée1l veg stock400g can chopped tomatoes2 tbsp cornmeal or polenta2 tbsp chopped pickled jalapeños2 x 400g cans black beansjalapeño brine4 small corn tortillaschopped coriander, avocado, crumbled feta and pumpkin seeds, to serve, if you like
STEP 1Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.STEP 2Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.
