Chammin This delicious bean soup made according to a morrocan jewish recipe will please everyone! |
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You will need a quarter of coup of each: -white beans -black beans -brown beans -red beans -black eye beans -tiger purple beans -lima beans -chick peas -green lentils -yellow lentils -red lentils With the exeption of the lentils, soak these two days, changing the water everyday. For an example, if you wish to serve on Friday, start soaking Wednesday, changing the water Wednesday night and Thursday night, and begin your cooking Friday at noon. Then also: -2L water -1 7 ounce can of tomato concentrate -4 soup cubes -1/2 tsp cumin -1/2 tsp ground bay leaves -1/2 tsp ground chili pepper -1/2 tsp black pepper Then again, -1 huge onion in cubes -1 huge carrot in half-moons -3 fresh tomatoes chopped in cubes. ...and then you might chose to add some chopped bell-peppers and whatever's on your mind. And some extra-virgin olive oil (will give a twist to the taste!) -Start by draining your beans, and boiling the water and spices, add the vegetables, keeping to a rolling boil, then add your beans. It might foam, so be careful that the contents of your pan doesn't flow over by stirring often. You might then add the tomato concentrate and a good dash of olive oil, about 4 tablespoons. Dim the fire, and let simmer for a whole afternoon, at least 4 hours. The remainings keep well in the fridge for 3 days, and it can also be frozen if desired. |
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