MEXICAN BEAN STEW WITH GUACAMOLE
Serves 2
30 mins
2 tsp rapeseed or vegetable oil
1 large onion, finely chopped
1 red pepper, cut into chunks
2 garlic cloves chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans , rinsed
vegetable stock cube
1 small avocado
handful chopped fresh coriander
juice of 1 lime
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1.
Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
2.
Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well.
3
Ladle the soup into two bowls, top with the guacamole and serve.