Jani me Fasul (Bean Jahni Soup)

Ingredients:

300g dry white beans
80g onions, chopped
120ml olive oil
2 tbsp tomato purée
1 tbsp chopped parsley
1 tbsp chopped mint
salt and chilli powder, to taste

Method:

Soak the beans over night then drain and boil in hot water for 5 minutes, uncovered. Rinse well then boil for a further 15 minutes, covered, using 750ml fresh water.

Meanwhile fry the onions in the olive oil until they soften and begin to colour a golden brown (about 8 minutes). When ready add 2 tbsp of the bean stock to the onions along with the tomato purée, and parsley. Season to taste with salt and chilli powder then cook for about 10 minutes, or until the sauce thickens. Tip the sauce into the bean mixture then add the mint.

Lower the heat to the lowest possible simmer, seal the lid securely and cook for 2 hours. In the end you should have a thick sauce coating the beans. Serve hot, ladled into warmed soup bowls.