This is a very nice, spicy bean soup for the cold winter days.
Ingredients (serves 6)
- 200g red kidney beans, soaked overnight
- 1 large onion, chopped finely
- 1 Tbsp virgin olive oil
- 1 red chilli, seeded and chopped finely
- 1 large clove garlic, sliced finely (use only fresh garlic – not tinned readymade garlic)
- 1 tsp mild chilli powder
- 1 Tbsp coriander leaves
- 1.5L well-flavoured vegetable stock
- 1 Tbsp tomato purée
- Salt and freshly ground black pepper – to taste
- 40g Cheddar cheese, grated
Drain the beans and rinse thoroughly under cold running water, then set aside until needed. Cook the onion in the oil until soft, then add the chilli, garlic, and chilli powder and cook for another minute.
Stir the beans into the pan then add the coriander, stock, tomato purée and seasonings.
Bring the soup to the boil and boil for 10 minutes, then simmer slowly for 45 – 60 minutes, until the beans are soft. Allow the soup to cool, then purée in a blender or food processor. Rinse the pan, return the soup to it and reheat gently, seasoning to taste with salt and pepper. Scatter the cheese over the soup just before serving.
(Note – you don’t need to purée the soup if you prefer a coarse textured soup)