Mexican Chilli Bean Soup

Mexican Chilli Bean Soup

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 8 hours

Cook: 1 hour

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

Wholesome and delicious this soup will definitely satiate you

Ingredients

Red kidney beans (rajma), soaked overnight and drained ½ cup
Degi mirch powder ½ tsp
Oil 2 tbsps
Medium onion, chopped 1
Medium tomatoes, chopped 3
Garlic, chopped 1 tsp
Salt to taste
Lemon juice 1 tsp
To serve
Tomato, seeded and finely chopped 2 tbsps
Spring onions, sliced 2 tbsps
Fresh coriander leaves, chopped 1 tbsp
Tabasco sauce or any chilli sauce 2 drops

Methods

Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
Open the lid when the pressure reduces completely, cool and blend in a blender.
Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.

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