Hello! Here I am again. Being perfectly imperfect. Did you read last week’s Thermomix recipe post? No? Make sure you do! But make sure you read this one too and then add it to this week’s menu plan. Julie’s Thermomix Mexican Bean Soup is really good and really worth making now that the weather has turned bitterly cold.
I’ve been giving some thought to what Feisty Tapas is all about nowadays lately. We’ve been through a lot together over the past few years eh! Then things went crazy when I was diagnosed with fibromyalgia last year.
It wasn’t until earlier this year that I was called a perfectionist. “Perfectionist?! Me????”, it tooks months but I did come to realise that perhaps I am, perhaps I am a perfectionist and then it took a few more months to kick perfectionism in the derrière. No one is perfect, right? Care to be imperfect with me? It’s going to be great fun and lead to lots more posts and recipes!
This time of year in 2015 our Christmas Fairy Vanessa was getting us all busy with Christmas Makes. Do not forget, start making your lime pickle and your Christmas pudding! The Christmas Makes list is right here. It will be constantly added to so keep checking it for more things to make.
Ready for Julie’s Thermomix Mexican Bean Soup recipe?
Julie’s Thermomix Mexican Bean Soup
Serves: 8 approx
– 1 red onion
– 2 garlic cloves
– 1 red pepper
– 1 yellow pepper
– Extra virgin olive oil
– 2 tins of chopped tomatoes
– 1 tin mixed beans OR equivalent drained weight (approx. 240 g) in homecooked dry beans. I pressure cooked the contents of a Waitrose Love Life 500 g 10 Bean Mix packet in the Instant Pot covered with water. Manual, 30 minutes, natural release. Rinse and soak them first.
– 1 tin green lentils
– 1 tbsp Skinnymixer’s Mexican Spice Mix (you can make my Instant Pot Beef Stew with Mexican Spices with the leftovers) OR Schwartz Cajun Spice works well
– 1 tsp of my homemade vegetable stock paste
– 2 tbsp Demerara sugar (optional, I didn’t add it)
– 8 squares Green & Black’s 70% chocolate (optional, more calories but worth it for the flavour)
– Tortilla chips
– Limes, cut into wedges
– Wensleydale cheese
– Cumin seeds, toasted
1. Chop red onion and garlic: 5 seconds, speed 5.
2. Manually chop 1 red and 1 yellow pepper into bite sized bits. Add to bowl.
3. Add oil and sauté 10 mins, Varoma (120ºC in TM5), Reverse, Speed 1.
4. Chuck in the tinned tomatoes, mixed beans and green lentils. Add 1 tbsp of the Mexican Spice Mix. Add 2 tbsp Demerara sugar (optional but add if you don’t like sharp tomatoes).
5. Fill bowl to just below the MAX line with water and add 1 tsp vegetable stock paste. Cook 20 mins, 100ºC, REVERSE, speed 1.
Optional step. Add about 6/8 squares dark chocolate 2 mins before end of cooking time. This increases the calories quite a bit but adds real depth of flavour.
At home we like Mexican Bean Soup served with lime wedges to drizzle the soup with lime juice. A handful of scrunched up tortilla chips (basically, grab a handful and scrunch them up to add them to your soup). Little chunks of Wensleydale. Toasted cumin seeds.
Note: Have some of the Mexican spice mix left? It goes great in this Instant Pot Beef with Mexican Spices recipe.
If anything doesn’t make sense, remember we’re going for perfectly imperfect and you know where to find me, yes in the Thermo Cooking UK with Feisty Tapas Facebook group of course!
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