After an indulgent lunch involving copious amounts of food and champagne, I needed something light for supper this evening. And this is what I rustled up: my Mexican black bean, chipotle chilli and red pepper soup. Smoky and spicy, sour and sweet all in one dish! Love all of those flavour sensations in one mouthful! You’ll be glad to hear I resisted the temptation to throw some avocado on top (although of course you know it would be amazing with some on (cos everything’s great with avo on 🥑🥑🥑))!
Who here loves chilli 🙋? I think you’ve probably gathered by now that I absolutely do. I think chilly (excuse the pun 😂🌶) evenings lend themselves to a bit of spice, especially when you’re feeling a bit run down. There’s plenty of ongoing research into capsaicin, the active component of chilli, which is thought to have anti-inflammatory actions.
Anyone have any new inventive ways of using these fantastic beasts? I’d love to hear them.
1 large white onion - finely chopped
3 cloves garlic - minced
1 red pepper - chopped
400g cooked black beans (I used a tin)
1.5-2 cups vegetable stock
1 teaspoon chipotle chilli flakes or paste
1/2 teaspoon ground cumin
Juice of a lime
Handful of coriander
1. Sauté the onion, pepper and garlic in some oil for 5-7 minutes on a low heat until browning, add the beans, stock and spices. Cook on a low heat for 15 minutes (add more stock depending on how thick you want your soup).
2. Finish off with the lime juice and some coriander