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    Black bean and corn soup with cornbread fritters

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    Black bean and corn soup with cornbread fritters

    This is a rewarding, delicous lunch after a brisk winter walk in the countryside or park

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4


    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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