A flavorful soup, chock full of beans, that ranges from spicy to fiery, depending on the amount of hot pepper included.
1/2 cup dried white beans (pea, navy, great northern, etc.)
1/2 cup pink or red beans
2 tablespoons oil
1 cup chopped onion
1/2 cup chopped green pepper
1 (1/2- to 1-inch) fresh hot red pepper, chopped or 1/4-1/3 teaspoons crushed dried red pepper
2 stalks celery, with tops, chopped
1/2 teaspoon cumin
1 1/2 teaspoons salt
1/3 cup peanuts, ground to meal
While beans cook, heat oil in a skillet and sauté onion and green and fresh hot peppers, if using, until soft but not brown, about 5 minutes. Add celery and parsley, and crushed dried red pepper, if using, and cook 3 minutes longer.
Add sautéed vegetables to beans along with cumin and salt. Continue to cook, covered, until very tender, or 1 to 1 1/2 hours. When just about cooked, stir in ground peanuts and cook for 15 minutes.
Ease of Preparation: Easy
Preparation Time: 20 min
plus 1 to 2 hrs soaking
Cook Time: 2 1/2 - 3 hrs
Recipe By: Nikki and David Goldbeck