Bean Soup
Bean Soup
Ingredients
potatoes: 1
onions: 1
pepper, sweet: 1
beans, kidney: 2 29
herbs: 1 36
milk: 1/2 29
butter: 1 27
water: 1 10
salt, table:
potatoes: 1
onions: 1
pepper, sweet: 1
beans, kidney: 2 29
herbs: 1 36
milk: 1/2 29
butter: 1 27
water: 1 10
salt, table:
Dish Type: Soup
Cooking Time (minutes): advanced (over night)
Steps
1. Pick and wash, then soak dry beans overnight, or shell fresh beans and wash.
2. Peel, wash and cut up all vegetables except herbs.
3. Heat butter and lightly fry all vegetables, beans and seasonings. Do not brown.
4. Add stock, salt and herbs and simmer until tender.
5. Rub through a wire sieve.
6. Reheat, add milk and serve hot with fried diced bread.
1. Pick and wash, then soak dry beans overnight, or shell fresh beans and wash.
2. Peel, wash and cut up all vegetables except herbs.
3. Heat butter and lightly fry all vegetables, beans and seasonings. Do not brown.
4. Add stock, salt and herbs and simmer until tender.
5. Rub through a wire sieve.
6. Reheat, add milk and serve hot with fried diced bread.
Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome