Five Bean Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Navy beans - dried
1/2 cup	80g / 2.8oz	Lima beans - white dried
1/2 cup	118ml	Chick peas - dried (garbanzo
1/2 cup	80g / 2.8oz	Red beans - dried (kidney be
1/2 cup	80g / 2.8oz	Black beans - dried
3 1/2 cups	829ml	Water - or beef stock
		Salt
2 tablespoons	30ml	Vegetable oil
1		Onion - chopped
2 tablespoons	30ml	Dry sherry
3		Garlic - minced
1		Green bell pepper; cored - s
1		Carrot - diced
1		Celery - diced
1 1/2 teaspoons	7.5ml	Cumin - ground
1 teaspoon	5ml	Coriander seeds - coarsely g
1 teaspoon	5ml	Orange peel - grated
1/4 teaspoon	1.3ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Red pepper flakes - dried (o
		Rice - freshly cooked (optional)
		Sour cream - or yogurt
		Cilantro; fresh - chopped

Recipe Instructions

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 3-1/2 cups water. Bring to boil. 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.

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 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.

Source:
Bon Appetit, October, 1987

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