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.
