Mexican Soup

Soak 100g dried beans in cold water for 2 hours, then drain.

Heat a skillet over high heat and dry-roast 150g onion, 75g red bell pepper, and 400g tomato until skins blister and char, about 8 minutes.

Dice 300g chicken into 2 cm pieces. Add soaked beans and chicken to 1010ml chicken broth in a large pot.