Mexican black-eyed bean soup

Method
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Heat the oil in a large saucepan, add the chilli and green peppers, and cook gently for 5 minutes or until almost soft, stirring frequently. Stir in the ground cumin and cook for a few seconds longer.
2. Add the canned tomatoes with their juice, the tomato paste, 600 ml (1 pint) of the stock, the bay leaf and 1½ cans of the beans. Bring slowly to the boil, then turn down the heat, cover and simmer gently for 15 minutes. Discard the bay leaf.
3. Purée the soup, either in batches in a blender or food processor, or using a hand-held blender directly in the pan. Stir in the remaining beans, plus the sweetcorn and chopped coriander. Add enough of the remaining 150 ml (5 fl oz) stock to thin the soup to the desired consistency. Season with salt and pepper to taste, then heat through gently until piping hot.
4. Meanwhile, heat the tortillas in the oven or microwave, according to the packet instructions.
5. Ladle the soup into bowls and sprinkle over the cheese. Garnish with coriander sprigs and green chilli, if liked. Serve with the tortillas.

Some more ideas

For a roasted vegetable and kidney bean soup, peel, seed and cube ½ butternut squash, about 350 g (12½ oz). Put on a baking tray with 1 halved onion, 1 halved parsnip and 1 thickly sliced leek. Drizzle over 1 tbsp olive oil, then add 2 sprigs of fresh thyme. Roast in a preheated 200ºC (400ºF, gas mark 6) oven for 45 minutes, turning occasionally. Discard the thyme, then tip the vegetables into a saucepan. Mix in 1 can red kidney beans, about 410 g, drained and rinsed, and 900 ml (1½ pints) vegetable stock. Purée, then stir in a second can of kidney beans and season. Heat thoroughly, then ladle into bowls and swirl 1 tsp pesto in each.

Plus points

Using canned beans rather than dried beans has little effect on the nutritional value of a dish, and it certainly saves time. Beans are an excellent source of dietary fibre. Rinse canned beans well to help to remove the sugars that can cause wind and bloating. * The mature Cheddar cheese adds a rich flavour, so you don't need to use much of it.

Each serving provides

Excellent source of folate, vitamin C. Good source of copper, iron, vitamin B1, vitamin E, zinc. Useful source of calcium, niacin, potassium, selenium, vitamin A, vitamin B6.