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Black bean & corn soup with cornbread fritters
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1 tbsp sunflower oil
1 bunch salad onions (white and green parts)
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
¼ tsp bicarbonate of soda
1 red chilli, deseeded and finely chopped
1 avocado, sliced, to garnish
• 4 tbsp natural low fat yogurt, to garnish
• 1 lime, to garnish
1 Heat 1 tsp oil in a large saucepan. Chop the salad onions (reserving 2 tbsp to garnish) 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 the water 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, the remaining coriander and 175ml 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 the soup with the remaining salad onions, avocado, yogurt and a squeeze of lime. Serve with the fritters.
Typical values per serving:
This recipe was first published in December 2017.