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Spicy Bean Soup

1 375g tin butter beans
1 Tbsp vegetable oil
2 medium onions sliced
1 small tomato, skinned and chopped
2 green chillies,left whole but split and seeded
1 tsp red chilli powder
1 tsp cumin seeds
2 tsp freshly ground black pepper
450ml beef or vegetable stock (you can use a cube)
1 Tbsp lemon juice
2 Tbsp plain natural yoghurt
1/2 cup chopped fresh coriander
to serve : extra yoghurt and chopped chives

Heat the oil in a large pot and gently fry the cumin seeds for a
few seconds. Next add the onions and green chillies. Fry till the
onions are limp then add the tomato,chilli powder, black pepper
and stock. Cover and simmer for ten minutes. Drain and rinse the
beans then add to the soup. Simmer for a further ten minutes. Adjust
seasoning. Remove the whole chillies (unless you like the suip very
spicy) and blend the soup with the lemon juice and 2 Tbsp yoghurt.
Add a little hot water if it is too thick. Mix in the chopped
fresh coriander.

To serve,place soup in bowls, top with a dollop of youghurt and
sprinkle with the chives. May be served hot or cold.


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