Chilli Bean Soup With Corn Bread

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

• Ready In: 55 mins
• 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.