Soups · FIRST EDITION

Smoky black bean & sweetcorn soup

Black beans, sweetcorn and tomatoes with a smoky warmth and plenty of lime.

25 minutes · Serves 2

Serving inspiration · stock photograph

If you like chilli, this is a spoonable cousin. Crush some beans to thicken it without adding flour.

Here’s how.

1
Start the onion
Heat oil in a saucepan. Cook onion over medium heat for 6 minutes.
2
Simmer together
Stir in spices, then beans, tomatoes, measured water and salt. Simmer for 10 minutes.
3
Give it body
Use a potato masher to crush roughly a third of the beans in the pan. Stir in sweetcorn and simmer for another 3–4 minutes.
4
Finish with lime
Take off the heat. Add lime juice to taste and spoon into warm bowls.

For a thicker bowl, simmer uncovered for a little longer; for a lighter soup, add water.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.