1x 14oz/400g of canned pinto beansdrained and rinsed
1x 14 oz 400 ml can of coconut milk
1/2a bunch of fresh cilantrochopped
Instructions
Start with a heavy bottom medium pot. Heat that to medium and add 1 Tbsp. of cumin seeds and 1 Tbsp. of black mustard seeds. Toast the seeds for about 1 minute, stirring constantly. Don’t let them get too brown. Toast them just enough that they start to release their aromas.
Immediately add the garlic, ginger, and red chili. Saute for 30 seconds to allow the chili to soften.
Add 2 Tbsp. of coriander, 1 tsp. of turmeric, 1 tsp. of cayenne pepper, and 1 tsp. of salt. Just mix this around with your spoon and then add the tomatoes. If you need to break the tomato pieces up, use the back of a spoon against the side of the pot.
Allow the tomato mixture to cook for 5 minutes so the tomatoes can start to break down. Stir a few times to pick up any garlic or spices that are stuck to the bottom of the pan.
Finally, add the coconut milk, drained pinto beans chopped cilantro.
Allow it to simmer for 5 minutes.
Taste and add more lime juice or salt to taste.
Serve over rice if desired.
Video
Notes
Once cooled, the soup can be stored in the fridge for up to 5 days!