Black Bean Soup and Corn Bread

Last Live recipe is here for you! Easy and delicious, a must try recipe for your weekend!

A warm, spicy soup that tastes like summer! Moist, yummy corn bread that tastes like corn tortillas! 

 for 3-4 people


  • 500g cooked black beans + water from the cooking(or 2 canned black beans)
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 1 bay leave
  • 2 tomatoes, chopped(or ½ can tomatoes)
  • 1 red bell pepper, chopped
  • ½ tsp sweet or spicy paprika
  • ½ tsp cummin powder
  • Tabasco to taste
  • Juice from ½ lime
  • Fresh parsley and coriander, chopped
  • 1-2 tbsp olive oil
  • 1 avocado


Corn Bread:

  • 150g Cornflour, Maseca or Pan
  • 150g chickpea flour
  • 1 tablespoon arrowroot or cornstarch
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tbsp ground flax seeds(optional)
  • juice from ½ lemon
  • ¼ cup olive oil
  • 650ml-750ml almond milk(or any other plant milk)
  • Grilled corn 
  • Sliced red onion
  • Green chili


    1. Corn Bread: Mix all the ingredients together in a bowl; 
    2. Transfer the mix to a cake pan, top it with the grilled corn, onion, chili and bake it at 180°C for 30-40 minutes; 
    3. Black Bean Soup: Heat a frying pan with a drizzle of olive oil and fry the onion for about 3 minutes; 
    4. Add the garlic, paprika, cummin and bay leaf and fry for about 3 more minutes; 
    5. Add the red bell pepper and tomatoes and let it simmer for about 10 minutes; 
    6. Add the black beans with the the cooking liquid and let it simmer for about 10 more minutes; 
    7. Blend the soup(if you like pieces in your soup, save some beans aside before blending and add back to the soup after is blended)
    8. Adjust salt and pepper and add the lime juice; 
    9. Serve with some sliced avocado, chopped herbs,tabasco to taste and most important with freshly baked corn bread slices;

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