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Black Bean Soup with Encona Mexican Jalapeno Chili Jam (VG)

A hearty and soul warming dish, a guaranteed family hit for the cold months ahead!

55 minutes

Serves 2

Let's get started!

Method

  • 1

    In a thick bottom pan, soften the diced onion over a moderate heat.

  • 2

    Add the Cumin, Oregano, and Garlic and cook gentle for 4-5 mins.

  • 3

    Add the chopped tomato, vegetable stock, Encona Jalapeno Chilli Jam, and liquid from the Black Bean.

  • 4

    Simmer gently for 10 – 15 mins.

  • 5

    Blend this mixture in a liquidiser or with a stick blender being careful not to burn yourself.

  • 6

    Adjust the seasoning and add the Black Beans.

  • 7

    Simmer gentle for 30mins.

  • 8

    Serve and enjoy!

  • 9

    CHEF TIP

    For add texture and flavour sprinkle over crushed tortilla chips and drizzle with more Encona Mexican Jalapeno Chili Jam.

Ingredients

  • Encona Mexican Jalapeno Chili Jam x 6 Tbsp
  • Black Beans x 1 Tin
  • Chopped Tomato x 2 Tin
  • Onion Diced x 1
  • Garlic Puree x 1 tsp
  • Oregano x 1/2 tsp
  • Ground Cumin x 1/4 tsp
  • Vegetable Stock x 125ml