This isn't your everyday bowl of beans. Curry, allspice and ginger provide a very flavorful soup and the peppers add color, texture and more flavor.
Serves 6
Ingredients:
1 medium onion, sliced
4 garlic cloves, minced
1 tablespoon vegetable oil
1-15 ounce can tomato sauce
½ teaspoon curry powder
1/4 teaspoon allspice, ground
¼ teaspoon ginger, ground
1/8-1/4 teaspoon cayenne pepper
3 medium sweet bell peppers (yellow, red and/or green), sliced into bite size strips
1-15 ounce can red kidney beans, rinsed and drained
1-15 ounce can cannellini beans (or chick peas), rinsed and drained
Kosher salt to taste
1 ½ cups water
1/3 cup sour cream
Instructions:
In a large saucepan cook and stir onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add tomato sauce, curry powder, allspice, ginger, and cayenne pepper. Cook and stir for 1 minutes. Season with salt if desired.
Add sweet peppers, drained beans, and water to the soup mixture. Bring to boiling, reduce heat.
Cover and simmer about 20 minutes or until sweet peppers are tender, stirring occasionally.
Optional: Dollop with sour cream and serve with cornbread or serve over rice.