Kidney Bean Soup
|Red kidney beans||1⁄4 Cup (4 tbs)|
|Onions||1 Cup (16 tbs), chopped|
|Garlic||3 Clove (15 gm)|
|Tomatoes||1 1⁄2 Cup (24 tbs), chopped|
|Chilli powder||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Oil||1 1⁄2 Teaspoon|
Wash the beans and soak in water overnight.
Next day, drain thoroughly.
Heat oil, add onions and garlic, and fry for 1 minute.
Add tomatoes, chilli powder and salt and fry again for 1 minute.
Add beans and 6 cups of water and cook in a pressure cooker till done.
Cool to room temperature and blend in a blender to get a smooth puree.
Do not strain.
Add the lemon juice.
Serve hot with tomatoes, spring onions, capsicum and yellow peppers.