mexican chilly bean soup

Ingredients:

1 cup red kidney beans(rajmah)
1 tablespoon oil
2-3 flakes garlic, crushed
4 cups water
2-3 spring onions, chopped
1 capsicum, chopped
5 large tomatoes, pureed in a mixer
1 teaspoon red chilly powder
salt to taste
1-2 tablespoons chilly sauce
1 1/2 teaspoon oregano

Garnishing:
Grated cheese

5-6

1. Soak the beans overnight in water. Next day boil them with some water in a pressure cooker. Beans should turn very soft. Strain and mash beans coarsely with a spoon. Keep the mashed beans aside.

2. Blend 5 tomatoes in a mixer to obtain puree. Strain the puree through a strainer and keep aside.

3. Heat oil in a pan and fry garlic for 1-2 minutes on low flame.

4. Add spring onions and capsicum and fry for 2 minutes.

5. Add beans and all other ingredients. Fry for another 1-2 minutes.

6. Add the strained tomato puree.

7. Add 4 cups of water and let it simmer for 5-7 minutes.

8. Serve hot garnished with grated cheese.