Baked Beans Soup with Cheese Balls
by Tarla Dalal
Two treats in one package, that’s what the Baked Beans Soup in Cheese Balls is! Scrumptious, chilli-speckled cheese balls are a delight to bite into, while the tangy, creamy baked beans soup is a pleasure to slurp up! When you taste this soup, the first thought that comes to mind is that it has a perfectly balanced yet exciting combination of flavours and textures, with baked beans bound together with vegetable stock, and flavoured with herbs, onions and tomato ketchup too.
Baked Beans Soup with Cheese Balls recipe - How to make Baked Beans Soup with Cheese Balls
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup canned baked beans
1/2 cup grated processed cheese
1 1/2 tsp dry red chilli flakes (paprika)
1/2 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp tomato ketchup
1 tsp dried oregano
2 1/2 cups clear vegetable stock
salt and freshly ground black pepper (kalimirch) to taste
- Method
- Combine the cheese and ½ tsp of chilli flakes in a bowl and mix very well.
- Divide the cheese balls into 8 equal portions and roll each portion into a round ball. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the baked beans, the remaining 1 tsp of chilli flakes, oregano, tomato ketchup, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 2 to 3minutes, while stirring occasionally.
- Just before serving, place the cheese balls in a serving bowl and pour the hot soup over it and serve immediately.