Mexican bean soup with quick cornbread

4 servings

Ingredients

Quantity Ingredient
1 pack MAGGI Tomato & Onion Soup Mix
2½ cup Water
1 400 gram can baked beans
1 small Garlic clove; crushed
1 teaspoon Ground cumin
½ teaspoon Dried oregano
⅛ teaspoon Mexican chilli powder; approx
Freshly ground black pepper
1 teaspoon White wine vinegar
2 teaspoons MAGGI Chicken Stock Powder
1 small Red or green pepper; diced
1 tablespoon Chopped parsley
1 cup Flour
1 tablespoon Baking powder
1 pack MAGGI Onion Soup Mix
½ cup Medium or fine cornmeal
50 grams Butter
1 cup Grated tasty cheese
½ cup Milk; approximately
1 teaspoon Vinegar
Extra milk
Extra cornmeal

Directions

MEXICAN BEAN SOUP

QUICK CORNBREAD (MAKES 1

Mexican Bean Soup:

Combine the soup mix and water in a medium saucepan.

Bring to the boil, stirring constantly.

Stir in the remaining ingredients, except the parsley.

Simmer the mixture over a low heat for 10 minutes. Stir occasionally.

Sprinkle with the parsley and serve with Quick Cornbread.

Quick Cornbread:

Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter.

Stir in the cornmeal.

Rub in the butter until the mixture resembles coarse breadcrumbs.

Stir in the cheese.

Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary.

Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick.

Place on an oven tray that has been lightly sprinkled with cornmeal.

Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal. Bake in a preheated oven at 210-220 C.

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