SOUP of KIDNEY BEANS and JALAPENO
This soup can be made in a variety of hotness grades, it's the amount of jalapeno that determines the final heat of the soup. It is inspired by the Mexican cooking, even though we threw in some rice to add some more starchy body to it. Kidney beans provide a nice taste, and you can use the canned beans with good result. Simple soup, good to cheer you up!
4 servings:
2 cans of kidney beans (around 450 g/1 lb)
50 g/1.7 oz rice (or more if you wish)
1 red onion, chopped
4 small jalapeno peppers, chopped
1 l/33 fl oz vegetable or chicken stock
salt and freshly ground black pepper to season
The procedure is really simple: heat up the stock and throw in all the ingredients except salt and pepper, which you use at the end of cooking to modify the taste of the soup. Cook the soup for about 20 minutes, so the rice is done. If you use beans that you prepared yourself, you may need to cook longer, or even better to pre-cook them for about 25 minutes or so (then, if you add them to the soup they should be done in 20 additional minutes, but the time may vary depending on the beans). After seasoning, purée the soup in a blender and serve.