Easy to make soup for a quick lunch and leftovers freeze well. Enjoy.
Ingredient.
• 2 cans black beans.
• 300 gram jar chilli salsa sauce
• 375 ml chicken or vegetable stock..
Method.
• Drain and rinse the black beans and tip into a saucepan.
• Stir in the chili salsa sauce with the stock
• Bring to a simmer and cook for 5 minutes.
• Cool slightly and blitz well with a stick blender.
• Serve topped with black pepper, fresh leaves or grated cheese and bread.
• Leftovers will keep in the fridge for 1-3 days or freeze in single portions.
by flyingthepan
2 Comments
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