Forgot your password?
click here »
Become a fan on Facebook
Follow us on Twitter
Mexican Pinto Bean, Sweet Pepper & Garlic Soup with an Avocado Salsa
Submitted By:Spanner
No. of Servings:
4-6 Preparation time:
45min(s) Course:
Starter Cooking time:
35min(s) Cooking Instructions:
To make the soup:
Heat the olive oil in a medium/large saucepan. Once hot, add the onions, garlic and red and yellow peppers, stir and cook for 6-8 minutes, or until the onion and peppers start to colour and soften.
Add the fresh red chilli and all the ground spices - cayenne pepper, cumin, coriander and smoked paprika - then gently cook for approximately 15 ? 20 minutes. If it starts to catch on the bottom, add a little water.
Add the red wine vinegar, sugar and tomato purée, stir and cook for a further 5 minutes. Add the pinto beans, chopped tomatoes and vegetable stock. Bring to the boil then lower the heat, cover and gently simmer for about 30-40 minutes.
Meanwhile, to make the avocado salsa, peel, stone and finely dice the avocado. Place in a bowl and combine with the red onion, chilli, coriander, extra virgin olive oil and lime juice. Season with the salt, and set to one side.
To serve:
Ladle the soup into 4 pre-heated bowls and top with a good spoonful of the avocado salsa, a dollop of sour cream, and a drizzle extra virgin olive oil. The soup should be served piping hot.
Ingredients:
Soup:
5 tbsp olive oil
1 medium red onion, finely diced
6 garlic cloves, crushed
1 fresh red chilli, de-seeded and finely chopped
1 red pepper, de-seeded and roughly chopped
1 yellow pepper, de-seeded and roughly chopped
1 tsp ground cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
2 tbsp tomato purée
1 tin pinto beans, drained
2 tins chopped tomatoes
400ml vegetable stock
35ml red wine vinegar
1 tbsp white sugar
30g Menier dark chocolate
1 tsp salt
Large pinch ground black pepper
Avocado Salsa:
1 ripe avocado
½ red onion, finely diced
½ red chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
Large pinch salt Vegetarian
Soup:
5 tbsp olive oil
1 medium red onion, finely diced
6 garlic cloves, crushed
1 fresh red chilli, de-seeded and finely chopped
1 red pepper, de-seeded and roughly chopped
1 yellow pepper, de-seeded and roughly chopped
1 tsp ground cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
2 tbsp tomato purée
1 tin pinto beans, drained
2 tins chopped tomatoes
400ml vegetable stock
35ml red wine vinegar
1 tbsp white sugar
30g Menier dark chocolate
1 tsp salt
Large pinch ground black pepper
Avocado Salsa:
1 ripe avocado
½ red onion, finely diced
½ red chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
Large pinch salt Vegetarian