1 cup dried lima beans
1 cup dried white beans
1 cup dried pink or red beans
8 cups water
¼ cup Vegetable Broth
2 cups onions, chopped
1 cup green bell pepper, chopped (1 large)
¼ teaspoon crushed red pepper
4 stalks celery, chopped
¼ cup parsley, chopped
1¼ tablespoons fresh basil, chopped (or 1 tsp dry)
2/3 teaspoon ground cumin
1¾ teaspoons salt
2/3 cup raw Virginia peanuts,  (Ground to meal)


Combine beans and water; bring to a boil for 2 minutes, cover and remove from heat. Let beans soak for 1 or 2 hours. Drain off water and add 8 new cups of water, the return to a boil and cook over low heat for 1 hour. (Or do it the quick way in a pressure cooker). While beans cook, heat broth in a non-stick skillet and add onion and pepper. Sauté until soft but not brown, about 5 minutes. Add celery and parsley and cook 3 minutes longer. Add sautéed vegetables to beans along with seasonings. Continue to cook, covered, until very tender (about 1 to 1½ hours longer). When just about cooked, stir in the ground peanuts and cook for 15 minutes more. Freezes well.


Serves 6.


nutritional value : 303 kcal per serving


country : Burundi

course : soup


source : Patty McDuffy [IRE_tag]