Azteca (Aztec-inspired Bean Soup)
Azteca is a three-can bean soup that comes together in one pot in about 30 minutes. The base is corn, kidney beans and black beans, which gives it a filling, chunky body without any meat. Garlic, onion and dried pequin chiles supply the heat, while mustard seed adds a sharp note. The name nods to the Aztec diet, though the recipe's author admits the link is loose and not historical.
Instructions
Put the corn, kidney beans and black beans in a large pot. Add the minced onion, the minced garlic and the chopped dried pequin chiles.
Season with mustard seed, salt and freshly ground black pepper. Start with a modest amount of each, since you can adjust at the end.
Fill one of the empty cans with water three times and pour all three cans of water into the pot. Stir everything together.
Bring the pot to a boil and keep it boiling until the onion and garlic are soft and the chiles have softened and flavored the broth. Taste, correct the seasoning, and serve hot.
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