Ingredients Jump to Instructions ↓

  1. 1/2 c Navy beans; dried

  2. 1/2 c Lima beans; white dried

  3. 1/2 c Chick peas; dried 

  4. 1/2 c Red beans; dried 

  5. 1/2 c Black beans; dried

  6. 1/2 c Water; or beef stock

  7. Salt

  8. 2 tb Vegetable oil

  9. 1 Onion; chopped

  10. 2 tb Dry sherry

  11. 3 Cl Garlic; minced

  12. 1 Green bell pepper; cored, s

  13. 1 Carrot; diced

  14. 1 Celery; diced

  15. 1/2 ts Cumin; ground

  16. 1 ts Coriander seeds; coarsely g

  17. 1 ts Orange peel; grated

  18. 1/4 ts Freshly ground pepper

  19. 1/4 ts Red pepper flakes; dried 

  20. Rice; freshly cooked (optio

  21. Sour cream; or yogurt

  22. Cilantro; fresh, chopped

Instructions Jump to Ingredients ↑

  1. Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight.

  2. Drain beans and return to pot. Add 3-1/2 cups water. Bring to boil.

  3. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours. Season to taste with salt.

  4. Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic.

  5. 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 1/4 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.


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