SPICY RED BEAN SOUP
15ml olive oil 1 onion (110g) 5g garlic 2.5ml ground cumin 1ml cayenne pepper 5ml paprika 5ml tomato puree 1ml oregano 175g chopped tomato 200g red kidney beans (1 small tin) 250ml water Salt & pepper Tabasco to serve
Serves: 2
Source: Guardian
METHOD
Heat oil in a large pan and add onion and garlic. Cook for five mins to soften onions. Add cumin, cayenne and paprika, cook for 1 min stirring. Stir in tomato puree, oregano and cook for 1 min. Add chopped tomatoes, kidney beans and water. Bring to boil and simmer 15-20mins. Puree soup in a blender or food processor, with small amount of water from rinsed out pan. Blend smooth, return to pan, season to taste. May be served with dollop of guacamole, or sour cream, with a squeeze of lime and fresh coriander and Tabasco if liked.