African Bean Soup

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 lima beans
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
Combine beans and water in a large pot, bring to a boil for 2 minutes, cover, remove from heat, and let soak for 1 to 2 hours. Then return to a boil and cook over low heat for 1 hour.

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

Servings: 4

Recipe By: Nikki and David Goldbeck

From:  American Wholefoods Cuisine