Thursday, 9 April 2015

Spicy Red and Black Bean Soup

This has got to be one of  the easiest dishes to make. It is, effectively, chuck everything in a pan and simmer for a bit. You can miss ingredients out and add other ones as the need takes you. It will all taste good. It's a fine warming dish for if you are feeling the cold and is also one of my standard lunch meals.


  • 1 tbsp Rapeseed oil
  • 1 large onion
  • A couple of carrots, sliced
  • 2 Cloves of garlic, minced
  • 750ml of Chicken or vegetable stock
  • 1 Small tin of sweetcorn
  • 1 Tin of Red kidney beans
  • 1 Tin of Black eyed beans
  • 2 Tins of chopped tomatoes
  • A couple of chillies (optional)


Sautee the onion and carrots for five minutes, add the garlic and chillies and sautee for a couple more minutes.

Add the other ingredients and bring to a simmer. At this point you can either simmer it on the hob for two hours or put it in the slow cooker for four hours High/eight hours on Low.

Nothing too it!

(Notes about the recipe - this is another common one you see all over the place, I have it in the Woman's Weekly Spanish Cookbook but there are many variations on the internet)

Spicy Red and Black Bean Soup artistically presented

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