Burundian Bean Soup

Ingredients:

200 g dried lima beans

200 g dried white beans

200 g dried pink or red beans

2 l water

60 ml vegetable broth

400 g onions, chopped

200 g green bell pepper, chopped

1/4 tsp red chilli flakes

4 sticks celery, chopped

40 g parsley, chopped

1 tbsp fresh basil, chopped

2/3 tbsp ground cumin

1 tsp salt

150 g raw peanuts ground to a meal

Cooking Instructions:

Soak the beans over night then drain and place in a large pan. Add the water, bring to a boil and boil for 2 minutes. Cover and reduce to a simmer, cooking for 1 hour. Meanwhile add the vegetable broth to a non-stick frying pan and add the onion and pepper. Cook until softened then add the celery and parsley and cook for 3 minutes longer. Add this to the beans and cook, uncovered for a further 90 minutes. When almost ready add the peanuts and cook for 15 minutes more. Serve in bowls.

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