CHILLI SOUP
Half a lb of onions.
Half a lb of fresh green and red peppers chopped.
2 tablespoons of olive oil (a real must).
A teaspoons of sea salt.
2 heaped teaspoons of ground cumin.
1 level teaspoon of chilli powder.
4 heaped teaspoons full of paprika (preferably
Hungarian. Spanish will do.
3-4 cloves of crushed garlic.
1 heaped teaspoonful of dried oregano (hand full of
fresh).
Half a lb of Kidney or Pinto beans soaked over night.
(In Mexico they use Pinto)
2 pints of water.
3 tablespoons of tomato puree.
1 level dessertspoon of yeast extract (Marmite).
For moderately hot chilli add level teaspoon of chilli
Powder. Anything over that is up to you, whether you
like your head boiled from the inside or not!
METHOD
Fry onions and garlic and peppers in the oil for a few
minutes. Then add the spices and herbs. Fry for a few minutes longer.
Add water, beans and tomato puree. Bring to the boil. Add yeast
extract. Simmer for one hour then add salt. Simmer for further half
hour.
SERVES 4-5
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