Bean Soup 01 – African Recipes

Recipe ingredients and directions:

Moroccan Bean Soup

1 lb. pinto beans, soaked overnight and drained

1 lb. cans diced tomatoes, undrained

1 bottle beer

1 large onions, diced

3 large cloves garlic

1 t. cumin

2 t. cinnamon

2 t. oregano

1/2 t. black pepper

2 t. olive oil

Drain beans and put in large stockpot. Cover with cold water. Cook

beans until soft in unsalted water. Add everything else. Simmer

another hour until flavors blend nicely. Add salt and pepper to

taste, and mash some of the beans to thicken the liquid. Simmer a

little until beans thickened, at least another 30 minutes. Serve

with buttered tortillas.

Category: African Recipes