Sunday, July 12, 2009

Bean Jahni soup

Ingredients:
  • 2 cups of dry white beans
  • 1/2 cup chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons tomato sauce
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • salt, chili powder
Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. Saute onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste.

Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice. Serve the soup hot.
Source: Frosina.org

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