Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Navy beans; dried 1 Green bell pepper; cored, s
1/2 c Lima beans; white dried 1 Carrot; diced
1/2 c Chick peas; dried (garbanzo 1 Celery; diced
1/2 c Red beans; dried (kidney be 1 1/2 ts Cumin; ground
1/2 c Black beans; dried 1 ts Coriander seeds; coarsely g
3 1/2 c Water; or beef stock 1 ts Orange peel; grated
Salt 1/4 ts Freshly ground pepper
2 tb Vegetable oil 1/4 ts Red pepper flakes; dried (o
1 Onion; chopped Rice; freshly cooked (optio
2 tb Dry sherry Sour cream; or yogurt
3 Cl Garlic; minced Cilantro; fresh, chopped

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. Serves 6. Recipe from Bon Appetit, October, 1987.

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