Mexican Bean Soup |
Preparation time 10 minutes
Cooking time 15 minutes |
For 4 people
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Ingredients
1 small red onion finely chopped 1 clove of garlic peeled and crushed 1 tbsp of olive oil 200g (7oz) can of red kidney beans 1/2 tsp of mild chilli powder 400g (140z) can of chopped tomatoes 1 Tsp mixed herbs 1 vegetable stock cube dissolved in half pint of water 
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Method
1) Place onion and garlic in a large pan and cook in olive oil for about 5 minutes until soft 2) Drain the can of beans and add to the pan 3)Add tomatoes, chilli powder and stock 4) Boil the mixture then allow to simmer for 10 minutes stirring occasionally Delicious served with homemade bread |
