African Bean Soup

6 servings

• 1 cup dried lima beans
• 1 cup dried white beans
• 1 cup dried pink or red beans
• 6 cups water
• 1/4 cup Vegetable Broth
• 2 cups onions, chopped
• 1 cup green bell pepper,
     chopped (1 large)
• 1/4 teaspoon crushed red pepper
• 4 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1 1/4 Tablespoons fresh basil,
     chopped (or 1 tsp dry)
• 2/3 teaspoon ground cumin
• 1 3/4 teaspoons salt
• 2/3 cup raw Virginia peanuts,
     (Ground to meal)

Combine beans and water; bring to a boil for 2 minutes, cover and remove from heat. Let beans soak for 1 or 2 hours. Drain off water and add 6 new cups of water, then return to a boil and cook over low heat for 1 hour. (Or do it the quick way in a pressure cooker).

While beans cook, heat broth in a non-stick skillet and add onion and pepper. Saute until soft but not brown, about 5 minutes. Add celery and parsley amd cook 3 minutes longer.

Add sauteed vegetables to beans along with seasonings. Continue to cook, covered, until very tender (about 1 to 1 1/2 hours longer). When just about cooked, stir in the ground peanuts and cook for 15 minutes more.

Freezes well.

Bon appetit!