For ➏500 g dry red kidney beans, soaked overnight, rinsed & drained
2 medium onions, cubed
1 whole medium garlic, crushed & peeled
2 tbs grape seed oil
2 l hot water
2 tbs balsamic vinegar
2 medium sweet red bell peppers, cubed
2 ts smoked paprika
3 large bay leaves
1 pinch Cayenne pepper or other chili powder
1 ts dried oregano
sea salt to taste
2 handfuls of freshly chopped coriander
lemon/lime wedges to serve
fresh bread to serve
Fry onions and garlic in oil until translucent on the bottom of large pot.
Add chopped peppers and fry some more.
Add water, then add beans, vinegar, hot water, smoked paprika, chili powder, bay leaves and oregano.
Bring the soup to boil over large fire, let it bubble for a while, then reduce the fire, cover and simmer for about 2,5 h.
Mash beans in the soup with potato masher, season with salt and cook 10 m longer.
Remove from fire, stir in coriander.
Serve with lemon/lime wedges on the side and some fresh, crunchy bread.
