Recipe - Five Bean Soup

One half cup Navy beans; dried
One half cup Lima beans; white dried
One half cup Chick peas; dried (garbanzo)
One half cup Red beans; dried (kidney)
One half cup Black beans; dried
3 One half cup Water; or beef stock
Salt; to taste
2 tablespoon Vegetable oil
1 Onion; chopped
2 tablespoon Dry sherry
3 cl Garlic; minced
1 Green bell pepper; cored,
seeded
1 Carrot; minced
1 Celery; minced
1 One half teaspoon Cumin; ground
1 teaspoon Coriander seeds; coarsely
ground
1 teaspoon Orange peel; grated
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Red pepper flakes; optional
Rice; freshly cooked
optional
Sour cream; or yogurt
Cilantro; fresh, chopped

Rinse and sort beans. Place beans in large pot; add enough cold water to
cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add
3One half cups water. Bring to boil. Adjust heat so liquid barely simmers.
Cover and cook until beans are tender, stirring occasionally, about 11/2
hours. Season to taste with salt. Heat oil in heavy skillet over low heat.
Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring
occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and
coriander. Cover and continue cooking until vegetables are tender, stirring
occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in
orange peel, pepper and One fourth teaspoon red pepper flakes if desired. Place
rice in bowls. Spoon soup over. Top each with dollop of sour cream or
yogurt. Garnish with chopped cilantro and serve. Serves 6.

Recipe by: Bon Appetit, October, 1987

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998