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17 December 2012,01:29 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Place beans, onion, tomatoes, poblano chilli, garlic and water in a saucepan.
  • Bring to the boil and boil for 10 - 15 minutes, simmer to low flame for 1 hour or until beans are tender.
  • When warm, puree the beans and vegetables with cooking liquid in a food processor.
  • Transfer the puree to a clean saucepan, stir in stock and simmer, stir for about 10 minutes.
  • Heat oil in a frying pan and cook tortilla strips until golden and crisp. Drain on absorbent kitchen paper.
  • Add ancho chillies to pan and cook until crisp, then drain and cut into thin strips.
  • Ladle soup into warm bowls. Arrange tortilla and chilli strips, feta cheese and coriander on a serving platter and pass with soup to garnish.


  • 150 grams feta cheese, crumbled
  • 2 tablespoons fresh coriander leaves
  • 175 grams dried pinto beans, soaked overnight and drained
  • 1 onion, quartered
  • 3 tomatoes, roasted and peeled
  • 1 poblano chilli, roasted and peeled
  • 4 cloves garlic
  • 1.5 litres water
  • 750 ml chicken or vegetable stock
  • Cooking oil for shallow-frying
  • 6 a day-old flour or corn tortillas, cut into strips
  • 2 ancho chillies, seeded

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