Kidney bean is known as Rajma in India and
it is commonly used in Azerbaijan. This is a thick soup with lots of bean in
it. In Azerbaijan cuisine , the term soyutmarefers to the dish that is boiled in water.
Dry Kidney Beans ( Rajma ) – 200g
– 3 cloves
Soak the beans overnight.
the water andwash well.
the beanto the pan along with 4- 5 cup
of water and cook on simmer for about 40 minutes or until the beans are tender.
Blanch the tomatoes and peel off the skin and
the cooked beans partially , I used the wooden masher . Don’t use the blender
in the crushed garlic , tomato puree , salt and pepperand bring back to boil.
soup must be in a thick consistency.
chopped coriander leaves and serve.
recipe uses one tablespoon vinegar , I used tomato instead of vinegar.