Tomato Black Bean Broth Recipe

A quick and easy Mexican-inspired Tomato Black Bean Broth can be prepared in just 25 minutes, perfect for batch cooking. Fresh lime and coriander enhance the flavor, and it pairs well with quick-pickled red onions.

Timings:
– Prep time: 15 minutes
– Cooking time: 10 minutes
– Serves: 2

Ingredients:
– 2 tbsp olive oil
– 350g cherry tomatoes
– 1 bunch of spring onions, finely chopped
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1 x 400g tin of black beans, drained and rinsed
– 500ml vegetable or chicken stock
– Juice of 1 lime

For the topping:
– 1 avocado, sliced
– A handful of coriander leaves

For the quick-pickled red onions (optional):
– 1 red onion, finely sliced
– 4 tbsp apple cider, red or white wine vinegar

Method:
1. Quick-pickle the red onions by mixing them with vinegar and a pinch of salt. Stir and set aside.
2. Heat olive oil in a large pan over high heat. Add cherry tomatoes and cook for 3 minutes until blistered and charred. Set aside.
3. Turn heat to medium, add spring onions, salt, and pepper; fry for 2 minutes. Add cumin and coriander seeds, fry for another minute.
4. Add black beans and stock. Bring to a boil, then simmer for 5-10 minutes.
5. Squeeze lime juice into the broth, season to taste. Ladle into bowls and top with avocado, coriander, and pickled onions if using.

Source: Recipe from “Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes” by Melissa Hemsley.