Summer has passed us by so quickly and now it is autumn and Blackheath has shaken out her beautiful autumn frock. Visitors from out of town are criss-crossing our streets, taking photographs in this gorgeous, golden light. The air is crisp and the scent of wood-smoke is starting to tinge the air. It is also soup weather. Something warming, something different – a spicy Mexican Bean Soup that is the next best thing to sitting in a cantina. Margaritas optional.
1 red capsicum, diced
1 green capsicum, diced
2 tablespoon olive oil
2 garlic cloves, finely diced
2 cups vegetable stock
400g can chopped tomatoes
1/4 cup semi dried tomatoes, drained and diced
2 tablespoons tomato paste
2 teaspoon ground cumin
1/2 teaspoon chilli powder
1 teaspoon dried oregano
400g can red kidney beans, rinsed and drained
To serve: chopped avocado, crumbled feta cheese, coriander leaves
* Heat oil in a heavy based saucepan over medium-high heat.
* Add capsicum and garlic, cook for 4 minutes until softened.
* Stir in stock, tomatoes, sun-dried tomatoes, tomato paste, spices, oregano, and 1/3 cup water.
* Simmer, stirring occasionally for 20 minutes.
* Add beans and simmer for a further 5 minutes.
* Ladle into bowls and top with avocado, feta and coriander leaves.