Mexican Bean soup
2 x 400 g (14 oz) tins kidney beans, rinsed and drained
1 large onion, roughly chopped
2 tablespoons olive oil
2 x 400 g (14 oz) tins whole tomatoes, roughly chopped
100 g (31/2 oz) cheddar cheese, cut into 1 cm (1/2 inch) cubes
1 chorizo, sliced and fried
1 avocado, cut into chunks
plain yoghurt or sour cream
freshly chopped chilli or sambal oelek
corn chips or toasted pita bread
Put the kidney beans and onion in a food processor and process to combine. Heat the olive oil in a large saucepan over medium heat, add the bean mixture and fry for about 1 minute. Add the tomatoes and 125 ml (4 fl oz/1/2 cup) water, bring to the boil, then reduce the heat to low and simmer for about 20 minutes. Season to taste with sea salt and freshly ground black pepper — you may need to add more water if you like a thinner soup.
To serve, divide the cubes of cheese between serving bowls and pour over the hot soup. Garnish with your preferred toppings and serve immediately.