| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Jude2 | 4 | servings |
INGREDIENTS
| 1 | pk | MAGGI Tomato & Onion Soup Mix |
| 2 1/2 | c | Water |
| 1 | 400 gram can baked beans | |
| 1 | sm | Garlic clove; crushed |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Mexican chilli powder; approx |
| Freshly ground black pepper | ||
| 1 | ts | White wine vinegar |
| 2 | ts | MAGGI Chicken Stock Powder |
| 1 | sm | Red or green pepper; diced |
| 1 | tb | Chopped parsley |
| 1 | c | Flour |
| 1 | tb | Baking powder |
| 1 | pk | MAGGI Onion Soup Mix |
| 1/2 | c | Medium or fine cornmeal |
| 50 | g | Butter |
| 1 | c | Grated tasty cheese |
| 1/2 | c | Milk; approximately |
| 1 | ts | Vinegar |
| Extra milk | ||
| Extra cornmeal |
INSTRUCTIONS
MEXICAN BEAN SOUP QUICK CORNBREAD (MAKES 1 Mexican Bean Soup: Combine the soup mix and water in a medium saucepan. Bring to the boil, stirring constantly. Stir in the remaining ingredients, except the parsley. Simmer the mixture over a low heat for 10 minutes. Stir occasionally. Sprinkle with the parsley and serve with Quick Cornbread. Quick Cornbread: Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter. Stir in the cornmeal. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese. Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick. Place on an oven tray that has been lightly sprinkled with cornmeal. Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal. Bake in a preheated oven at 210-220 C. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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