Chilli bean soup with cheesy garlic bread recipe
Ingredients
1 tbsp oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp Everyday Value mild chilli powder
½ tsp ground cumin
1 x 400 g tin Everyday Value chopped tomatoes
400 ml (14 fl oz) vegetable stock
1 x 400 g tin Everyday Value kidney beans, drained and rinsed
1 x 400 g tin butter beans, drained and rinsed
1 red pepper, diced
handful coriander, chopped
For the cheesy garlic bread
6 baguette slices
50 g (2 oz) Everyday Value butter, softened
2 garlic cloves, crushed
100 g (3½oz ) Everyday Value grated Cheddar cheese
Direction
Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan.
Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency.
Meanwhile, grill one side of the baguette slices. In a bowl, combine the butter, garlic and cheese and spoon onto the untoasted sides of the bread. Grill for a few minutes until golden and bubbling. Divide the soup between 6 bowls or cups and scatter over the coriander. Serve with the cheesy garlic bread.
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