Save to your scrapbook
Black bean and corn soup with cornbread fritters
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving: