Mexican bean soup with crispy feta tortillas

Method 1

Ingredients

1 tbsp vegetable oil

1 onion

chopped

1 heaped tbsp chipotle paste

500g carton passata

500ml vegetable stock

400g can kidney beans

drained and rinsed

400g can black beans

drained and rinsed

200g feta

2 garlic cloves

crushed

4 large or 8 small flour tortillas

small pack coriander

roughly chopped, to serve

step 1

Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins.

step 2

Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide between the tortillas, spreading over one half of each, then sprinkle over a little pepper. Fold the uncovered side over and press down. Heat a dry frying pan and cook the tortillas on both sides for a couple of mins until the feta has melted and the tortillas are crisp.

step 3

Divide the soup between bowls, scatter with coriander and serve with the tortillas.

Method 2

For the Mexican bean soup:

- 1 can of black beans

- 1 can of corn

- 1 can of diced tomatoes

- 1 onion, diced

- 2 cloves of garlic, minced

- 1 jalapeno, diced

- 1 teaspoon of ground cumin

- 1 teaspoon of chili powder

- Salt and pepper to taste

- Vegetable or chicken broth

For the crispy feta tortillas:

- Corn tortillas

- Feta cheese

- Olive oil

Instructions:

1. In a large pot, sauté the diced onion, minced garlic, and diced jalapeno until translucent.

2. Add the black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper to the pot. Stir well to combine.

3. Pour in enough vegetable or chicken broth to cover the ingredients in the pot.

4. Bring the soup to a boil, then reduce heat and let it simmer for about 20-30 minutes.

5. While the soup is simmering, prepare the crispy feta tortillas. Crumble feta cheese onto corn tortillas and bake in the oven until the tortillas are crispy and the cheese has melted.

6. Serve the Mexican bean soup hot with the crispy feta tortillas on the side. Enjoy!

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog