Adzuki “black” bean soup

(feeds 4 with bread, or 2 without)

3/4 cup adzuki beans, soaked 8h or overnight in plenty of water, and well rinsed. (or 2x400g tins)
1L water
1 bay leaf
1/2 onion, chopped
1/4 – 1/2 tsp salt (to taste)
3/4 cup frozen pepper bits
1 tsp cumin
1/4 – 1/2 tsp chilli flakes (or ground ginger for gentler warmth)
Oil for frying.

First cook the beans in the water with the bay leaf added until very soft: 9 minutes in a pressure cooker at High pressure, or 40 minutes in an ordinary pan.
Pour everything into a large bowl, and clean the pan.
Fry the onion gently until soft.
Add the cumin, chilli flakes, peppers, beans & cooking liquid along with the bay leaf.
Simmer for 15 mins.
Remove the bay leaf (!)
Liquidise / blend and add salt to taste.

Serve with bread & butter.

This is seriously spicy, so if you don’t like heat, try adding ground ginger instead of the chilli flakes.

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