Give BOSH! a Shout
Your email has been sent
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
Ingredients
Ingredients
- 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
Method
-
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
