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Five bean soup
Artist: _
Categories: Beans, Soups & Stews, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
1/2 cupNavy beans, dried
1/2 cupLima beans, white dried
1/2 cupChick peas, dried (garbanzo
1/2 cupRed beans, dried (kidney be
1/2 cupBlack beans, dried
3 1/2 cupWater, or beef stock
Salt
2 tbspVegetable oil
1 Onion, chopped
2 tbspDry sherry
3 Cl Garlic, minced
1 Green bell pepper, cored, s
1 Carrot, diced
1 Celery, diced
1 1/2 tspCumin, ground
1 tspCoriander seeds, coarsely g
1 tspOrange peel, grated
1/4 tspFreshly ground pepper
1/4 tspRed pepper flakes, dried (o
Rice, freshly cooked (optio
Sour cream, or yogurt
Cilantro, fresh, chopped
Procedures:
1Rinse and sort beans.
2Place beans in large pot; add enough cold water to cover by 3 inches.
3Let stand overnight.
4Drain beans and return to pot.
5Add 3-?cups water.
6Bring to boil.
7Adjust heat so liquid barely simmers.
8Cover and cook until beans are tender, stirring occasionally, about 1-?hours.
9Season to taste with salt.
10Heat oil in heavy skillet over low heat.
11Add onion, sherry and garlic.
12Cover and cook until onion is soft, stirring occasionally, about 15 minutes.
13Add bell pepper, carrot, celery, cumin and coriander.
14Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes.
15Add vegetable mixture to beans.
16Stir in orange peel, pepper and ?teaspoon red pepper flakes if desired.
17Place rice in bowls.
18Spoon soup over.
19Top each with dollop of sour cream or yogurt.
20Garnish with chopped cilantro and serve.
21Serves Recipe from bon appetit, october, 1987
 
 
 
 

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