Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Black Bean Soup and Chilli Cornbread

Black Bean Soup and Chilli Cornbread
Black Bean Soup and Chilli Cornbread

This black bean soup served with freshly made cornbread is an absolute winner. A little spicy, super zingy and 100% delicious. Give it a try and see for yourself!


Before you start

Preheat the oven to 200°C • 20–23cm skillet or heavy-based ovenproof frying pan • Cooling rack • Large saucepan



  • 3 spring onions
  • 5 coriander stems
  • 1 tbsp vegetable oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1⁄2 tsp chilli flakes
  • 1 x 400g tin black beans in water
  • 80g frozen sweetcorn
  • 1 x 400g tin chopped
  • tomatoes
  • 1⁄2 vegetable stock cube
  • 450ml water
  • salt

For the cornbread

  • 150g plain flour
  • 100g cornflour or polenta
  • 2 tsp baking powder
  • 1 tsp salt
  • 200ml dairy-free milk
  • 1 tbsp vegetable oil
  • 1 tbsp maple syrup
  • 140g frozen sweetcorn
  • 1 tbsp chipotle chilli flakes
  • 11⁄2 tbsp dairy-free butter, for greasing

To serve

  • 4 tbsp dairy-free yoghurt
  • 1⁄2 lime


  1. 1.

    Make the cornbread dough • Measure the dry ingredients into a bowl and mix to combine • Measure the milk, vegetable oil and maple syrup into a separate bowl • Add the sweetcorn and chipotle flakes • Pour the wet mixture into the dry ingredients and stir everything together to form a dough

    Cook the cornbread • Place the skillet or frying pan over a medium heat • Melt the dairy-free butter in the hot pan, moving it around to coat the sides • When the butter starts to bubble, pour in the batter • Transfer the pan to the hot oven for 25 minutes • Take the pan out of the oven (the handle will be hot!) • Carefully remove the cornbread and leave it to cool on a rack

    Meanwhile, make the soup • Trim and finely chop the spring onions • Put the chopped green tops to one side • Pick the coriander leaves and finely chop the stems • Place the saucepan over a medium heat • Pour in the oil • Add the white spring onion and coriander stems and cook for a few minutes • When they are starting to soften, add the spices and stir for 1 minute • Add the black beans with their water, the sweetcorn, chopped tomatoes, stock cube and water • Taste and season • Bring to a gentle simmer and cook for 10–15 minutes, until thickened

    Serve • Pour the soup into bowls and garnish with the green spring onion tops, a spoonful of dairy-free yoghurt , the coriander leaves and a squeeze of lime