Recipe 4 All: Five bean soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Five bean soup Recipe

Five bean soup

Yield: 6 servings
½cups Navy beans; dried
½cups Lima beans; white dried
½cups Chick peas; dried (garbanzo
½cups Red beans; dried (kidney be
½cups Black beans; dried
cups Water; or beef stock
2tablespoon Vegetable oil
1  Onion; chopped
2tablespoon Dry sherry
3  Cl Garlic; minced
1  Green bell pepper; cored, s
1  Carrot; diced
1  Celery; diced
teaspoon Cumin; ground
1teaspoon Coriander seeds; coarsely g
1teaspoon Orange peel; grated
¼teaspoon Freshly ground pepper
¼teaspoon Red pepper flakes; dried (o
  Rice; freshly cooked (optio
  Sour cream; or yogurt
  Cilantro; fresh, chopped

Rinse and sort beans. Place beans in large pot; add enough cold Drain beans and return to pot. Add 3-½ cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-½ 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 ¼ 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 from Bon Appetit, October, 1987.

Your Five bean soup is ready. Bon appetit!

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