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!
Serves 2
Let's get started!
Method
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1
In a thick bottom pan, soften the diced onion over a moderate heat.
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2
Add the Cumin, Oregano, and Garlic and cook gentle for 4-5 mins.
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3
Add the chopped tomato, vegetable stock, Encona Jalapeno Chilli Jam, and liquid from the Black Bean.
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4
Simmer gently for 10 – 15 mins.
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5
Blend this mixture in a liquidiser or with a stick blender being careful not to burn yourself.
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6
Adjust the seasoning and add the Black Beans.
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7
Simmer gentle for 30mins.
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8
Serve and enjoy!
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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