THIS week, here are two of my family’s favourite Mexican-inspired recipes. The bean soup is a cheap and filling lunch or dinner option.
Make freezable guacamole by mashing or blending together avocado, coriander, chilli and lime juice. Use an ice-cream scoop to put dollops on a baking tray then pop in the freezer to flash-freeze for 1 hour until hard. Transfer to a bag in the freezer and defrost when needed. Sombrero optional!
Mexican bean soup
Serves four
Preparation time: 5 minutes.
Cooking time: 25 minutes.
YOU NEED:
- 1 tbsp olive oil
- 230g frozen onions, diced
- 2 tsp frozen chopped garlic
- 80g chorizo, peeled and diced
- 350g frozen sliced peppers
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 480ml stock (made using 1 vegetable stock cube)
- 400g tin kidney beans, drained and rinsed
- 70g frozen sweetcorn
METHOD:
- Add 1 tbsp olive oil to a large saucepan and place on a medium heat. Add the onion, garlic and chorizo, and cook for 2-3 minutes.
- Add in the peppers along with the chilli powder, cumin and smoked paprika. Give everything a good stir.
- Now pour in the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and leave to cook for around 20 minutes.
- Next, add the kidney beans and sweetcorn and leave to cook for a further 8-10 minutes.
- Once all vegetables are soft, remove the soup from the heat.
- Add a little more stock if you prefer your soup to be slightly thinner. Then season with salt and pepper to taste.
- Ready to freeze: Once cooled, pour into a reusable freezer bag and freeze flat.
- Ready to eat: Defrost in the fridge overnight, then reheat in a saucepan or in the microwave until piping hot.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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