Random Recipes
Mexican bean soup with guacamole
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Ingredients
- 2 tsp rapeseed oil
- 1 large onion, finely chopped
- 1 red pepper, cut into chunks
- 2 garlic cloves, chopped
- 2 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 400g can black beans
- 1 tsp vegetable bouillon powder
- 1 small avocado
- handful chopped coriander
- 1 lime, juiced
- ½ red chilli, deseeded and finely chopped (optional)
Method
- STEP 1
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.
- STEP 2
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.
Butter bean & tomato salad
This quick and easy vegan French salad combines delicious flavours – perfect summer dish
Ingredients
- 420g can butter beans, drained and rinsed
- 500g cherry tomato, quartered
- 2small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
- 1small red onion, chopped
- 15-20g pack fresh coriander, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp ground cumin
Method
- STEP 1
Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- STEP 2
On the day, bring the salad to room temperature and give it a good stir before serving.
Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Ingredients
- 600g green beans, trimmed
- 3 tbsp olive oil
- 2fat garlic cloves, thinly sliced
- 1 tbsp balsamic vinegar
- 3 tbsp chopped fresh mint
Method
- STEP 1
Cook the beans in boiling salted water for 5-6 mins, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans covered in the fridge.
- STEP 2
Heat 1 tbsp of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before, then covered and chilled.
- STEP 3
On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.
Mexican bean soup with guacamole