"Spicy" Bean-Mix Soup

19 ingredients
8 steps

Ingredients

  • Homemade Chili Paste
  • 50 grams Indian Dry Red Chillies
  • 1 cup Water
  • 3 tablespoons Olive oil
  • 13 Bean-Mix Soup
  • 1 cup 13 Bean Soup-mix
  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves, minced
  • 1 Onion, chopped
  • 2 Jalapenos
  • 2 cups Water
  • 2 cups Vegetable Broth
  • 1 teaspoon Cumin powder
  • 1 teaspoon Chilli Paste (as prepared above)
  • 1.5 tablespoons Tomato Paste
  • 8 Small tomatoes, Campari type
  • 1/8 cup Chopped Cilantro
  • 4 teaspoons Lime Juice
  • Salt to taste

Directions

  1. 1
    Heat 1 cup of water and bring it to a rolling boil. Soak dry red chillies in hot water for about an hour.
  2. 2
    Drain chillies out of the water and grind into a fine paste. Use 1/8 cup of water at a time as needed.
  3. 3
    Heat olive oil in a pan, add chilli paste and saute for 10-15 mins on medium heat.
  4. 4
    Wash and soak bean-mix overnight (or) 6-8 hrs in cold water. After 6-8 hrs of soaking, rinse the beans 2-3 times and drain. Pressure cook in 2 cups of water for 2 whistles.
  5. 5
    Roast jalapenos directly over flame until blackened. Roll it loosely in a kitchen towel and set it aside for 5 mins. After 5 mins, the outer layer should come off easily. Peel & chop jalapenos finely.
  6. 6
    In a sauce pan, heat olive oil. When hot, add minced garlic, chopped jalapenos and saute briefly. To this, add chopped onion and saute until translucent.
  7. 7
    Next, add cumin powder, tomato paste, chili paste and give a brief stir. Add chopped tomatoes and wait for it to soften. To this, add 2 cups of veg broth and let it come to a boil.
  8. 8
    Add cooked beans (along with cooked water), salt and let it simmer on low-medium heat for 10-15 mins. Mix chopped cilantro, lime juice and serve hot.

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