{"id":467,"date":"2011-07-05T20:41:10","date_gmt":"2011-07-05T17:41:10","guid":{"rendered":"https:\/\/zarada.net\/?p=467"},"modified":"2011-08-15T20:22:50","modified_gmt":"2011-08-15T17:22:50","slug":"american-red-bean-soup","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=467","title":{"rendered":"American Red Bean Soup"},"content":{"rendered":"

This is a more liquid version of our chilli beans and much less calories. We don\u2019t use flour in this recipe and the portion also uses less beans than the chilli bean recipe. Still as filling though especially with bread!<\/em><\/p>\n

\"American <\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

150 gms dry red beans or pinto beans – soaked in water overnight
2 tbsp olive oil
1 medium sized onion, chopped finely
2 cloves garlic, minced
2 tsp ground cumin
1\/4 tsp cayenne powder or chilli powder
1 tbsp paprika
1 tbsp tomato pur\u00e9e
1\/2 tsp dried oregano
4 oz can chopped tomatoes
2 vegetable cubes
1 litre water<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Drain the beans and boil in 1 litre of water, 2 vegetable cubes and a bay leaf in a pressure cooker for 15 – 20 mins.<\/p>\n

Heat the oil in a large pan and add the onions and garlic. Cook for 4 – 5 minutes until soft. Add the cumin, cayenne and paprika and cook for one minute on a low fire. Stir frequently.<\/p>\n

Add the tomato puree and cook for a few seconds, then add in the oregano. Add chopped tomatoes and cook slowly for 15 – 20 mins.<\/p>\n

When the beans are cooked, add the sauce to the beans and cook through for 5 minutes.<\/p>\n

Serve hot with bread or eat on its own.<\/p>\n

– Posted using BlogPress from my iPad<\/p>\n

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