Serves 4 Ingredients 35 gms each, kidney, lima, borolotti, white cannelloni, black pinto black eye and garbanzo beans 65 gms onion, chopped 50 gms celery, chopped 20 gms garlic, chopped 50 gms tomato, cubed 100 gms tomato puree 1 tsp cumin powder 2 tsp salt 2 red chillies 35 gms butter Preparation Soak dry beans overnight and cook them separately (can substitute with fresh or canned beans, if available). Heat butter in a thick-bottom pan, sauté onion, garlic and celery for couple of minutes. Add tomato puree and cubes of tomatoes, and cook till tomato is soft. Add cumin powder, salt and crushed red chilli. Add cooked beans, stir, cover and allow to simmer for 10-15 minutes. Serve hot. From: Gulfnews