Moroccan White Bean Soup

1 Jan

Moroccan Bean Soup

Moroccan White Bean Soup

4 cups water
8 ounces white kidney beans.
2 tablespoons extra virgin olive oil
1 medium onions, finely chopped
3 big tomatoes -grated-
3 cloves garlic, minced
2 tbsp. chopped parsley
1 tbsp. chopped cilantro
3 tablespoons vegetable soup
1⁄4 teaspoon turmeric powder
1⁄4 teaspoon white pepper
1⁄4 teaspoon cayenne pepper
1 teaspoons cumin

Soak the beans in water for at least 3 hours.

When the beans are a little soft bring to boil in the same soaking water.
Reduce heat and simmer for 15 minutes.
Meanwhile mix all the other ingredients and add it to the pot.
Let it cook for 40 to 50 minutes or until the sauce thickens and the beans are done. Sometimes it takes one hour to be done, just watch it closely, you don’t want it to be over cooked.


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