Rocking Red Beany Soup

Hey!

Do you remember our little field trip to Rice & Beans the other day? Great restaurant, amazing burrito's, lovely cheesecake! And remember how we were craving their black bean soup? And how it turned out to be not as veggie as we thought it would be? I decided to make one myself. I was just hoping black bean soup didn't really need pork to be tasty! With red beans instead of black (because they have been sitting around in my kitchen waiting to be used for ages), I got to cooking. Needless to say the result pleased me, or I wouldn't feel the need to share it with you and our humble peckettes.

Here is what I did:

1 TBS sunflower oil

2 red onions, sliced

3 cloves of garlic

2 tsp chili paste

1 tsp fresh oregano

1 tsp cumin seeds

12 half sun dried tomatoes

700 gr. red beans, cooked

750 ml vegetable stock

lime juice

Heat the oil in a big sauce pan. Putt in the onions and let them 'melt'. Make sure they don't golden. Add the garlic, chili paste, oregano and and cumin. Let it cook for 5 minutes to let the cumin work in it's flavors.

Add the tomatoes, the beans and the vegetable stock. Bring to a boil and let it cook for about 30 minutes. Season with the salt and the lime juice. Putt everything in a blender and blend until you get a thick, liquid mixture. Adjust seasoning if necessary.

Serve the soup. Non-vegans can garnish with a bit of creme fraîche and some fresh chopped cilantro. The soup is even more interesting if you top it of with a cilantro salsa. This fellow blogspot user has an awesome salsa recipe:

http://kalynskitchen.blogspot.com/2007/03/cilantro-salsa-dip-recipe.html

Some mexican beers and you are good to go!