SPICY MEXICAN SOUP

SPICY MEXICAN SOUP
INGS : 1\2 Cup Small Kidney Beans(Rajma),
1 Tbsp Oil,
3 Tbsp Onion chopped,
2 Tbsp Tomato chopped,
1 Tbsp Chilly Sauce,
1 Tbsp Tomato Sauce,
2 Tbsp Cheese grated,
Few Nachos Chips
Salt and Sugar to taste.

METHOD: Soak the kidney beans for 6-8 hours then pressure cook until soft. Grind in a mixer jar to a fine paste. Put a pan to heat, add oil, onion and stir for few minutes then add the cut tomatoes and tomato sauce, chilly sauce. Mix well. Now add the boiled and crushed beans paste, add salt and sugar.
If need be add some water or use the boiled bean’s stock, cover and cook for 5 minutes. Serve hot with a garnish of grated cheese and few nacho chips