Food

Red Kidney Beans Soup

Ingredients

  • 1/2 cup cooking vegetable oil
  • 225 gm or 1 cup black or red kidney beans, soaked overnight
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 4 cloves garlic, peeled
  • 2 medium onions, each cut in half
  • Salt
  • Freshly ground black pepper
  • 2 tomatoes, cored and chopped
  • 4 cups water with or without vegetable stock cube
  • 1/4 cup fresh cream
  • 1/2 cup paneer
  • Fried tortilla strips, to garnish, 2 tortillas

Directions

  • To begin with, start by washing and soaking the red kidney beans overnight or for at least 6-7 hours.
  • Add beans, oregano, salt, cumin powder, 2 garlic cloves, onion and 5 cups of water. Boil them in a pressure pan for 30 to 40 minutes till they become soft and gooey.
  • If you are boiling in a pot, bring them to a boil, and then reduce the heat to medium-low, cook covered and stirring occasionally, until beans are tender, about 2 hours.
  • Once cooked transfer them in a blender and make a smooth puree. Season it with salt and pepper. Set aside.
  • In a skillet add little oil add chopped onions saute them till they become translucent and lose their crispness.
  • Now add chopped garlic (2 cloves) and continue to cook for a couple of minutes. As the onions and garlic get cooked add chopped tomatoes and cook them till they become soft and tender.
  • Let it cool and then transfer it in a blender to combine into a smooth puree.
  • In a large saucepan combine the pureed beans and pureed tomatoes and add 1 cup water or vegetable stock. Cook on a medium flame till it starts to thicken.
  • Add fresh cream and season with Salt and Pepper.
  • Garnish it with baked tortilla chips.
  • Brush one face of tortilla with little olive oil and sprinkle with salt and cut them into strips.
  • Place them on a baking tray or bowl. They need not be flattened. Bake them in a preheated oven on 180 degree Celsius for 5-7 minutes or until they become crisp and acquire a slight golden colour.
  • To serve, divide soup among serving bowls, and sprinkle with crumbled cottage cheese or paneer and tortilla strips.

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