Ingredients:
1 can chopped tomatoes
1 large cup cooked red beans (soaked overnight and pressure cooked)
1 medium onion, chopped
1 clove garlic, chopped
1 tbsp olive oil
1 tbsp red chilli powder
1/2 tsp sugar
Salt and pepper to taste
Coriander as garnish
4 cups water
Method:
Fry onions and garlic in the olive oil till the onions turn translucent. Add the tomatoes and the chilli powder and cook till the tomatoes are mushy. Add 3 cups water, and simmer till the tomatoes are completely cooked. This should not take very long. Add in the red beans, sugar, and continue to heat for another 5 minutes. Blend 3/4 of this mixture in a food processor to release the flavors and give the soup a nice creamy texture. Return to heat on low for 3-4 minutes. Season with salt and pepper, adjust spice levels to suit taste, and garnish with coriander.
Serve with warm bread and butter. Serves 8.
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