Recipe for black bean soup and cornbread with chili

This delicious, hearty soup is full of black beans, rich in protein, sweet corn kernels, and rich in warm Texas-Mexican flavors. Serve with crumbly cornbread, which is intertwined with a touch of spice and is perfect for dipping.

Hours

Preparation time: 30 minutes

Cooking time: 35 minutes

Serve

four

Ingridients

• 3 young onions
• 5 coriander stalks
• 1 tablespoon vegetable oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons smoked peppers
• ½ teaspoons of chili flakes
• 1 x 400 g cans of black beans in water
• 80 g of frozen sweet corn
• 1 x 400 g canned chopped tomatoes
• ½ vegetable cubes
• 450 ml of water

For cornbread

• 150 g of plain flour
• 100 g of corn flour or polenta
• 2 teaspoons baking powder
• 1 teaspoon salt
• 200 ml of milk without milk
• 1 tablespoon vegetable oil
• 1 tablespoon maple syrup
• 140 g of frozen sweet corn
• 1 tablespoon chipotle chili flakes
• 1½ tablespoons butter without milk, for lubrication

Serve

• 4 tablespoons yogurt without milk
• ½ lime

Method

1. Preheat the oven to 220C / 200C fan / gas mark 7. To prepare the cornbread dough, weigh the dry ingredients into a bowl and mix. Dispense milk, vegetable oil and maple syrup into a separate bowl. Add the sweet corn and chipotle flakes, then pour the wet mixture into the dry ingredients and stir to form a dough.
2. Place a pan (or frying pan) suitable for baking over a moderate heat. Melt the butter-free butter in a pan and stir to coat the sides. When the butter starts to bubble, pour in the batter / dough.
3. Transfer the pan to a hot oven for 25 minutes. Once baked, allow the bread to cool on the rack.
4. To prepare the soup, cut and finely chop the young onion, and set the green tops aside. Pick up the coriander leaves and finely chop the stems. Place the pan on a moderate heat and add the oil. Add white spring onions and coriander stalks and cook for a few minutes. When they start to soften, add the spices and stir for 1 minute. Add black beans, sweet corn, tomatoes, base and water. Taste of the season. Bring to a gentle boil and cook for 10-15 minutes until thickened.
5. Pour the soup into bowls and garnish with green tops of young onions, yogurt without milk, coriander leaves and a pinch of lime.

Recipe from BOSH! on the budget of Henry Firth and Ian Theasby (HarperCollins, £ 16.99). Order when copying Telegraph Bookstore.