Quick Spicy Mexican Bean and Vegetable Soup

Place a cutting board on the counter and use a chef's knife to dice 150 g of peeled yellow onion, dice 150 g of cored red bell pepper, finely mince 20 g of seeded jalapeño pepper, and mince 15 g of peeled garlic.

Set a large pot over medium heat, add 30 ml of olive oil, and heat for 2 minutes until the oil shimmers across the bottom of the pot at approximately 175°C (350°F).

Add the diced yellow onion, red bell pepper, minced jalapeño, and 2 g of fine sea salt to the hot oil, stirring with a wooden spoon for 5 minutes until the vegetables soften and the onions become translucent.

Add 15 g of minced garlic, 8 g of chili powder, 6 g of ground cumin, and 2 g of dried oregano to the softened vegetables, stirring constantly for 60 seconds over medium heat at 160°C (320°F) to bloom the spices.

Pour 400 g of canned diced tomatoes along with their juices into the pot, scraping the bottom with a wooden spoon to release any browned spice residues adhered to the surface.

Add 240 g of drained black beans, 240 g of drained pinto beans, 150 g of frozen sweet corn, 750 ml of vegetable broth, the remaining 3 g of fine sea salt, and 1 g of ground black pepper to the pot, raising heat to high to bring the broth to a full rolling boil at 100°C (212°F).

Reduce the heat to medium-low, cover the pot partially with a lid, and maintain a gentle simmer between 85°C and 90°C (185°F and 195°F) for 15 minutes to marry the flavors and tenderize the corn.

Press approximately one-quarter of the cooked beans firmly against the inner wall of the pot using the back of the wooden spoon to break them down and release their natural starches.

Remove the pot from the heat source and stir in 30 ml of fresh lime juice and 15 g of chopped fresh cilantro until evenly incorporated.

Using a ladle, portion the piping hot soup into four warmed serving bowls and serve immediately.