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Creamy Kidney Bean Soup

February 18, 2015

Well and Truly Out

I had my tooth taken out.  I was not scared as I was put under anesthesia and to be honest I was so happy to have the tooth out I welcomed all the pulling and squeezing.   Having been swallowing my own blood for 24 hours the last thing I wanted was a red soup, but alas tooth pain means soft food only.  Tinned soup can become boring very very very quickly so here is a toned down version (less chilli) of a lively soup that hits the spot and requires little work.

This recipe was adapted from The Soup Book (Dorling Kindersley Limited, 2009).

IMG_1765

Ingredients:

225g dried kidney beans soaked over night, 2 red onions (peeled and diced), 400g can chopped tomatoes, 1 tbsp tomato puree, 5 garlic cloves (peeled and halved), 5cm fresh root ginger (roughly chopped), 1 tsp chilli flakes, salt and pepper, 150ml single cream.

Method:

1. Drain the kidney beans and get rid of the soaking liquid.
2. Put the beans in a very large heavy – bottomed pan with 3 litres of water.
3. Add the onions, tomatoes, puree, garlic cloves, ginger and chilli flakes.
4. Cover the pan and simmer for about 3 hours until the beans start to break up.
5. Top the liquid up if required during cooking.
6. Once the beans have cooled slightly then liquidize.
7. Season well with salt and pepper.
8. Reheat and stir in the cream.

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2 Comments
  1. Isabella permalink

    This is such a great idea– I love kidney beans!! 🙂
    Keep up the good work!
    XO, Isabella

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