How to make Kidney Beans Soup - Full of flavour this kidney soup is ideal to be taken on a cold winter day.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kidney beans (राजमा), Oil (ऑइल)
Cuisine : Indo-Mexican
Course : Soups
Kidney Beans Soup Recipe Card
There are quite a few similarities between Mexican and Indian cuisines - from common cooking tools, ingredients to cooking methods.
The tastes may differ but there are many things common to both the cuisines like fresh and dried chillies, tamarind and spices, fruits and vegetables that are extensively used. Mexican rice dishes are very similar to the Indian pulaos. So one can say that there are not much changes to be made to get Indo Mexican dishes. At the most their corn tortillas may be replaced by Indian rotis and the rice dish may have some Indian garam masala added.
For more recipes related to Kidney Beans Soup checkout Tadkewala Soup, Posole. You can also find more Soups recipes like Potato And Onion Soup, Chicken Coconut Rasam, Burnt Garlic Mushroom Soup, Potato And Corn Chowder In Bread Bowl.
Prep Time : 5-6 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kidney Beans Soup Recipe
Kidney beans soaked for 5-6 hours 2 cups
Oil 1 tablespoon
Garlic minced 1 tablespoon
Onion chopped 1 medium
Tomatoes chopped 3 medium
Salt to taste
Paprika powder 1 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Spring onions chopped for garnishing
Tabasco sauce a few drops
Method
Step 1
Heat oil in a pressure cooker. Add garlic, onion and sauté for a minute or till the onion turns translucent.
Step 2
Reserve some tomatoes for garnishing and add the remaining. Sauté well. Add kidney beans and stir to mix and cook for a minute.
Step 3
Add 4-5 cups water, cover and pressure cook for 5-10 minutes. Transfer into a bowl and blend into a fine puree.
Step 4
Heat a non-stick pan. Transfer the puree into it, stir and add salt, paprika powder and lemon juice. Mix well and bring it to a boil.
Step 5
Garnish with reserved tomatoes, chopped coriander, spring onions and Tabasco sauce and serve hot.
