| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Jude2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
MAGGI Tomato & Onion Soup |
|
|
Mix |
| 2 1/2 |
c |
Water |
| 1 |
|
400 gram can baked beans |
| 1 |
|
Garlic clove, crushed |
| 1 |
t |
Ground cumin |
| 1/2 |
t |
Dried oregano |
| 1/8 |
t |
Mexican chilli powder |
|
|
approx |
|
|
Freshly ground black pepper |
| 1 |
t |
White wine vinegar |
| 2 |
t |
MAGGI Chicken Stock Powder |
| 1 |
|
Red or green pepper, diced |
| 1 |
T |
Chopped parsley |
| 1 |
c |
Flour |
| 1 |
T |
Baking powder |
| 1 |
|
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 |
t |
Vinegar |
|
|
Extra milk |
|
|
Extra cornmeal |
INSTRUCTIONS
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.
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