Title: Mexican Bean Soup with Quick Cornbread
Categories: Jude2
Yield: 4 servings

-----------------------------MEXICAN BEAN SOUP-----------------------------
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

--------------------------QUICK CORNBREAD (MAKES 1--------------------------
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

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.