Julie's Thermomix Mexican Bean Soup is bound to warm you up while it's fun to eat up with the addition of tortilla chips.
This Mexican Bean Soup is a really lovely soup and very much worth making any time of the year but definitely during the Autumn and Winter.
The Thermomix or thermo cooker makes light work of it.
How to pressure cook dry Mixed Beans
I rinsed and soaked the contents of a Waitrose Love Life 500 g 10 Bean Mix packet.
Once soaked, drain and rinse and cover with water (one inch above the beans).
Press Pressure Cook / Manual, programme 30 minutes.
Natural pressure release. This means letting the float valve pop back down of its own accord, quite important with bean as they tend to foam up and otherwise you'll have splatter everywhere .
These same timings should work in any pressure cooker.
How to serve Julie's Mexican Bean Soup?
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 or cheese of your choice. Mature cheddar would be great too!
Toasted cumin seeds.
What Mexican Spice Mix to use?
I use the Skinnymixers' Mexican Spice Mix recipe as it's so good and that way you know exactly what goes in it.
Have some of the Mexican Spice Mix left?
It goes great in this Instant Pot Beef with Mexican Spices recipe.
Where can I find more Thermomix Recipes with UK ingredients and measurements?
Well, right here in the Feisty Tapas website, of course, make sure you bookmark the Thermomix Recipe Index.
I can recommend the following recipes:
- Thermomix Spanish Lentil Stew (Lentejas)
- Thermomix Chorizo and Red Pepper Risotto (awful photo I know!)
- Thermomix Paprika Chard and Potatoes
- Marmitako (Spanish Tuna Stew)
- Thermomix Beef Bourguignon
- Thermomix Bica, a delicious cake from the Northwest of Spain
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Julie’s Thermomix Mexican Bean Soup
- Instant Pot or pressure cooker
- 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 / Pressure Cook, 30 minutes, natural pressure release. Rinse and soak them first.
- 1 tin green lentils
- 1 tablespoon Mexican Spice Mix see the blurb for the one I use. You can make my Instant Pot Beef Stew with Mexican Spices with the leftovers OR Schwartz Cajun Spice works well
- 1 teaspoon of my homemade vegetable stock paste
- 8 squares of Green & Black’s 70% chocolate optional, more calories but worth it for the flavour
- Tortilla chips
- Limes cut into wedges
- Wensleydale cheese cheddar or goat's cheese will work great too
- Cumin seeds toasted
- Chop red onion and garlic: 5 seconds, speed 5.
- Manually chop 1 red and 1 yellow pepper into bite sized bits. Add to bowl.
- Add oil and sauté 10 mins, Varoma (120ºC in TM5), Reverse, Speed 1.
- Chuck in the tinned tomatoes, mixed beans and green lentils. Add 1 tablespoon of the Mexican Spice Mix.
- Fill bowl to just below the MAX line with water and add 1 teaspoon vegetable stock paste. Cook 20 mins, 100ºC, REVERSE, speed 1.
- Add about 6/8 squares of dark chocolate two minutes before the end of cooking time. Make it good dark chocolate, like Green and Black's 70% or highher. It will add real depth of flavour.
How to serve
- 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.
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!1
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