Do you even care what I had for lunch?

For lunch today I had Rajma soup and cous cous left over from last night. I swear by this recipe. It's fast, easy, and requires few ingredients. It's a recipe I got from a friend and literally, she gave me the ingredients list and included instructions that consisted mostly of "to taste" (she also didn't know the English word for Anise, so we both a got a lesson that night.) Last night, I measured (measured!) as I was making it so I could include the recipe here. Oh, and rajma just means "bean/kidney bean" in Hindi.

However, be honest, isn't rajma more fun to say?

Rajma Soup Recipe

Ingredients

2 14 oz cans of dark red kidney beans
8 roma tomatoes, chopped
1 yellow onion
1 tsp Anise
1 tsp sugar
1/2 tsp salt

Preparation
1. In one pot, cook the tomatoes and onions together with maybe 1/4 cup of water (You need not use any oil). In another pot, get the rajma to cooking.

2. When the tomatoes/onions are soft, blend the mixture with a bit more water and then drain the liquid out through a strainer (I work it through with the back of a spoon).

3. Add the tomato/onion liquid to the cooked rajma.

4. Add the anise, sugar, and salt.

5. Bring the entire mixture to a boil and let simmer until the beans are thoroughly cooked.

My friend serves it with pasta, but we use rice instead. It's a very simple meal and is very satisfying to the appetite.