Today I will share with you my lunch dish, a delicious Mexican chilli bean soup that I have managed to make it last night only in about 30 minutes. I hope you will enjoy it as much as I do as. I also want to let you know that I made it last night for the first time.
1 tbsp. olive oil
1 chopped onion
2 sticks celery, washed, trimmed and sliced
2 carrots, washed and diced
1/2 red pepper, washed, deseeded and diced
2 cloves garlics, crushed
400 g tin tomato passata
410 g tin black beans
420 g red kidney beans in chilli sauce
1000 ml vegetable stock
1/2 bunch spring onions, washed, trimmed and finely sliced
1 lemon, cut into wedges
soured fresh cream
I always start by preparing all the ingredients by washing, peel and chop them.
Next step is to heat the oil in a large pan and add the onion, celery, carrots and pepper. While I cook them over a medium heat for 10 minutes until the vegetables are soft, I prepare the vegetable sock in another pan. When the vegetables are soft I add the garlic and keep over the heat for another 2 minutes.
When the vegetables are ready I transfer them in the big pan where I prepared the stock. I also add the in the tomato passata along with the drained black beans and the kidney beans in chilli. After that I simmer them for about 10 minutes until is ready. We do not have to simmer them to long because we do not want to become a paste.
Serve the Mexican chilli bean soup with the lemon wedges, soured cream on the side and don’t forget to sprinkle over the spring onions.