Mexican Tomato and Back-eyed Beans Soup

Mexican Tomato and Back-eyed Beans Soup

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Ingredients

• 1 tbsp extra-virgin olive oil
• 2 red onion, sliced
• 3 garlic cloves
• 2-3 tsp ground cumin (depends on taste)
• 1 fresh green chilli, seeded and finely chopped  (optional)
• 1 red peppers, seeded and chopped
• 1 can chopped tomatoes, about 400 g
• 600–800 ml hot water
• 800g black-eyed beans already cooked
• 3 tbsp dried oregano
• salt to taste
  To serve:

• 12 large flour tortillas
• 50 g (1¾ oz) mature Cheddar cheese, coarsely grated (optional)
• sprigs of fresh coriander (optional)
• thinly sliced fresh green chilli (optional)

       Method

1. Heat the oil in a large saucepan, add the onion, garlic, chilli (if used), cumin and salt. When the onion becomes translucent add the red peppers, and cook gently for 5 minutes

2. Add the canned tomatoes and 600g of black-eyed beans. Cook gently for 3-5 minutes stirring frequently. Add the hot water and bring slowly to the boil, then turn down the heat, cover and simmer gently for 15 minutes.
3. Purée the soup using a hand-held blender directly in the pan. Stir in the remaining 200g of black-eyed beans and cook gently for another 10-15 minutes or until piping hot.
4. Meanwhile, heat the tortillas in the oven or microwave.
5. Ladle the soup into bowls and sprinkle over the Cheddar cheese (if used). Garnish with coriander sprigs and green chilli, if liked. Serve with the tortillas on a side.