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Bean Jahni Soup

Bean Jahni Soup — a soup recipe, 8 ingredients, about 3 min.

Serves 4 · 3 min · Soup

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups of dry white beans
  • ½ cup chopped onions
  • ½ cup olive oil
  • 2 tablespoons tomato sauce
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • Salt
  • Chile powder

Steps

  1. Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.
  2. Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.
  3. Add chopped mint, cover tightly and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0