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This piquant soup is ideal for the winter.
- Soak the beans overnight. Drain thoroughly.
- Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and fry again for 1 minute.
- Add the beans and 6 cups of water and cook in pressure cooker. Blend in a blender.
- Do not strain. Add the lemon juice.
- Serve hot with tomatoes, onions, coriander and Tabasco sauce.
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