Bean Soup

Method

Soak the kidney beans overnight, then drain and rinse thoroughly. Heat olive oil in a large pot and sauté finely chopped onions and minced garlic until soft and golden. Stir in the tomato paste, ground coriander, cumin, and paprika, cooking for two minutes to release the spice flavours. Add the drained beans and vegetable stock, bringing to a boil, then reduce heat and simmer for 90 minutes until the beans are completely tender. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh coriander leaves and a drizzle of olive oil before serving.