This simple, spicy soup from Macedonia is flavoured with mint and paprika. This will fast become a winter favourite.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place beans in a large saucepan. Cover with water and heat on low heat. Deseed chillies and add to pan, along with garlic and bay leaf. Simmer for 2 hours.
Remove the chillies. Gently peel away and discard the skin, leaving the soft chilli pulp.
Brown onion in oil. Add the chilli pulp and a ladleful of cooked, mashed beans. Add the paprika and fry for another minute. Return the mixture to the saucepan and allow to simmer for a further 20 minutes. Close to serving, add the dried mint.