Chilli Bean Soup With Corn Bread

Submitted by Rhiannon and Matt

"Roastd capsicums are available from good delicatessens or you can roast your own if you prefer. Source: Delicious magazine - March 2002"

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 roasted red capsicums
• 2 small red chilies, seeded, chopped
• 900 ml vegetable stock
• 700 ml tomato passata
• 2 tablespoons sun-dried tomato paste
• 415 g red kidney beans, drained, washed
• sour cream, to serve
• coriander, to serve

• cornbread

• 150 g self-raising flour
• 175 g instant polenta
• 100 g goat's cheese, crumbled
• 310 g creamed corn
• 2 red chilies, seeded, diced
• 1 tablespoon coriander, chopped
• 1 tablespoon honey
• 175 ml buttermilk
• 50 g butter, melted

directions

1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute.
2. Add stock, passata, tomato paste and kidney beans. Stir to combine.
3. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
4. Preheat the oven to 180°C.
5. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
6. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
7. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.