CookEat Recipe
Kidney Bean and Tomato Soup
Kidney beans and tomato simmer with onion, paprika and jalapeño. Crumbled queso fresco tops this spicy soup after cooking.
Method
Steps
Step 1
Use 180 g canned kidney beans, rinsed and weighed after draining; do not use uncooked dried kidney beans. Dice tomato and onion, deseed and chop jalapeños and crumble pasteurized queso fresco. Wash hands after handling chillies.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion and jalapeño for 5 minutes. Stir in paprika for 30 seconds, then add tomato and 1700 ml water once. Simmer gently for 15 minutes.
Step 3
Add drained beans for 5 minutes. Remove from heat, rest for 4 minutes and divide into eight starter bowls. Sprinkle each with queso fresco; the soup is spicy.
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