This recipe provides enough soup for several lunches. It improves in flavour in the fridge and keeps for three or four days, or several months in the freezer. In Mexico raw onions are often added to rich recipes to provide a sharp, bright contrast in flavour and texture. If you like, take a little clingfilm wrap of the garnishes into work, or just stir them in when you heat up the soup in the morning. This recipe is easy, and yet rich and comforting.

Preparation time: 10 minutes

Cooking time: 30 minutes

3 tins black beans

3 cloves garlic

6 tbsp olive oil

2 medium white onions, finely chopped

200g cooking chorizo, chopped into ½cm cubes

1-2 fresh red chillies

A large pinch of smoked paprika

A small bunch of fresh thyme, de-stalked

Salt and freshly ground pepper

To serve

1 red onion, sliced into fine half-moon shreds

Juice of 1-2 limes

A small handful of chopped coriander

A drizzle of olive oil

Heat the oil in a large casserole dish and when it is sizzling add the onion and chorizo. Stir-fry over a medium-high heat for 5-10 minutes until the onion is translucent and the chorizo has released some of its oil. Add the garlic cloves, chilli, paprika and thyme, and continue to cook for another 5 minutes. Add the beans with a litre of water and cook for 15 minutes. Whiz it up with a stick blender and serve with the garnishes.

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