Mexican Bean Soup

Peel the onions and deseed peppers. Then cut into small chunks. Peel and finely slice the garlic. Heat a drizzle of olive oil in a large deep frying pan. Add the onions, peppers, garlic, 3 tsp of chilli powder, 1 tsp ground coriander, 1 tsp of ground cumin and a pinch of salt and pepper. Mix through, then cook for 5 minutes, stirring occasionally.

Next, drain and rinse the beans under cold water. Add the beans, tomatoes and half a can of water to the pan. Stir thoroughly and bring to a simmer for 15 minutes.

Serve between four bowls with salsa and guacamole on the side.