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Black bean and corn soup with cornbread fritters
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This is a rewarding, delicous lunch after a brisk winter walk in the countryside or park
1 tbsp sunflower oil
1 bunch salad onions (white and green parts), finely chopped
2 tsp ground cumin
4 tsp ground coriander
400g can black beans in water, drained
300g essential Waitrose frozen Supersweet Sweetcorn
680g jar passata
100g fine polenta
40g plain flour
1/4 tsp bicarbonate of soda
1 red chilli, deseeded and finely chopped
1. Heated 1tsp oil in a large saucepan. Add the onion and cook over a medium-high heat for 2-3 minutes, stirring until golden. Add the cumin and 3 tsp coriander and stir for a minute. Add the beans, corn and passata. Half-fill the passata bottle with water, swirl and add to the pan. Bring to a simmer, and cook gently for 10-15 minutes.
2. Meanwhile, in a bowl whisk together the polenta flour, bicarbonate of soda, chilli, remaining coriander and 175,l warm water. Leave for 10 minutes to thicken slightly.
3. Brush a non-stick frying pan with some of the remaining oil. Add 1 tbsp dollops to the pan, 2cm apart. Cook for 2 minutes each side over a medium heat until deep golden. Repeat to make 8.
4. Garnish with chopped avocado, low fat yogurt and a squeeze of lime, if you like. Serve with the fritters.
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