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Pepper and chilli bean soup

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Saturday, 24th December 2016, 08:00

2 tablespoons sunflower oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 red peppers, cored, deseeded and diced
2 red chillies, deseeded and finely sliced
900ml (1½ pints) vegetable stock
750ml (1¼ pints) tomato juice or passata
1 tablespoon tomato purée
1 tablespoon sun-dried tomato paste
2 tablespoons sweet chilli sauce
400g red kidney beans in water, drained
2 tablespoons fresh coriander, finely chopped
75ml soured cream
Salt and pepper to season

1. Heat the oil in a large saucepan then fry the onion and garlic until soft but not coloured.

2. Stir in the peppers and chillies and fry for a few minutes.

3. Stir in the stock and tomato juice/passata, tomato purée and paste, chilli sauce, kidney beans and coriander.

4. Bring to the boil, cover the saucepan and simmer for 30 minutes.

5. Leave to cool slightly then purée in a food processor or blender until smooth.

6. Return the soup to the pan and season until happy with the taste. You could add extra chilli sauce if you prefer a spicier flavour.

7. Bring to the boil then serve with bread rolls. Stir a little soured cream into each bowl.

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