The quick-to-assemble guacamole topping tastes as good as it looks.
Course Dinner
Cuisine Mexican
Keyword Bean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Calories 391kcal
Ingredients
2tsprapeseed oil
1large onionfinely chopped
1red peppercut into chunks
2garlic clovesfinely chopped
2tspmild chilli powder
1tspground coriander
1tspground cumin
400g cantomatoeschopped
400g canblack beans
1tspvegetable bouillon powder
1small avocado
handful chopped coriander
1limejuiced
1/2red chillideseeded and finely chopped (optional)
Instructions
Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.