Mexican bean soup with quick cornbread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | MAGGI Tomato & Onion Soup Mix |
| 2½ | cup | Water |
| 1 | 400 gram can baked beans | |
| 1 | small | Garlic clove; crushed |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Mexican chilli powder; approx |
| Freshly ground black pepper | ||
| 1 | teaspoon | White wine vinegar |
| 2 | teaspoons | MAGGI Chicken Stock Powder |
| 1 | small | Red or green pepper; diced |
| 1 | tablespoon | Chopped parsley |
| 1 | cup | Flour |
| 1 | tablespoon | Baking powder |
| 1 | pack | MAGGI Onion Soup Mix |
| ½ | cup | Medium or fine cornmeal |
| 50 | grams | Butter |
| 1 | cup | Grated tasty cheese |
| ½ | cup | Milk; approximately |
| 1 | teaspoon | Vinegar |
| Extra milk | ||
| Extra cornmeal | ||
Directions
MEXICAN BEAN SOUP
QUICK CORNBREAD (MAKES 1
Mexican Bean Soup:
Combine the soup mix and water in a medium saucepan.
Bring to the boil, stirring constantly.
Stir in the remaining ingredients, except the parsley.
Simmer the mixture over a low heat for 10 minutes. Stir occasionally.
Sprinkle with the parsley and serve with Quick Cornbread.
Quick Cornbread:
Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter.
Stir in the cornmeal.
Rub in the butter until the mixture resembles coarse breadcrumbs.
Stir in the cheese.
Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary.
Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick.
Place on an oven tray that has been lightly sprinkled with cornmeal.
Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal. Bake in a preheated oven at 210-220 C.
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