Kwati Soup Shooters

Ingredients

• 1 cup Mixed Beans (9 types)
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger
• 1 tablespoon Garlic
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1 teaspoon Salt
• 1 tablespoon Vegetable Oil

Instructions

1. 1The night before you plan to cook, place the 1 cup Mixed Beans (9 types) in a large bowl and cover with plenty of cold water. Let them soak overnight.
2. 2Drain the soaked 1 cup Mixed Beans (9 types) and rinse them thoroughly under cold running water. Set aside.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 tablespoon Vegetable Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1/2-inch pieces, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
4. 4Add the 1 medium Tomato, cut into 1/2-inch pieces, the 1 tablespoon Ginger, grated, and the 1 tablespoon Garlic, minced. Cook, stirring frequently, until the tomatoes have softened, about 5-7 minutes.
5. 5Stir in the 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1 teaspoon Salt. Cook, stirring constantly, until fragrant, about 1 minute.
6. 6Add the drained 1 cup Mixed Beans (9 types) to the pot and stir to coat them with the spices and vegetables. Pour in enough cold water to cover the beans by about 2 inches (approximately 4-5 cups).
7. 7Bring the water to a boil over high heat (400°F / 200°C), then reduce the heat to low (200°F / 95°C). Cover the pot and simmer gently for 1.5 to 2 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
8. 8Once the beans are tender, carefully ladle about 1 cup of the soup and beans into a blender. Blend until smooth to create a creamier texture, then stir this blended portion back into the pot. Alternatively, you can skip this step if you prefer a brothier soup.
9. 9Taste the soup and add more 1 teaspoon Salt if needed. Serve the Kwati Soup warm in shot glasses or small bowls.

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