1. Blend the contents of baked bean can till smooth.
2. Soak dried mushrooms in hot water for 15-20 minutes.
3. Drain, discard the stalks and slice the mushroom caps finely.
4. Heat the butter in a deep pan.
5. Add garlic and onion. Stir fry till fragrant.
6. Add cumin and pepper powder. Fry for few seconds.
7. Add water or stock, celery and all the vegetables.
8. Add sliced mushrooms and salt.
9. Simmer till the vegetables are cooked.
10. Add the blended baked beans, chilli sauce and tomato puree.
11. Simmer for 2-3 minutes.
12. Serve hot garnished with coriander leaves.

Serves:6 to 8