Burundian Bean Soup

Ingredients:

• Dried Lima Beans, 200 gr
• Dried white beans, 200 gr (we used black beans cause it was the only ones we had at the moment)
• Dried pink or red beans, 200 gr
• Water, 2 lt
• Vegetable broth, 60 ml
• Onions (finely chopped), 400 gr
• Green bell pepper (finely chopped), 20 gr
• Red chilli flakes, 1/4 tsp
• Celery sticks (finely chopped), 4
• Parsley (finely chopped), 40 gr
• Fresh basil (finely chopped), 1 tbs
• Ground cumin, 2/3 tbs
• Salt, 1 tsp
• Raw peanuts (ground to a meal, 150 gr

Preparation:

Soak the beans overnight, then drain and place in a large pan.

Add the water, bring to a boil and let it boil for around 2 minutes. Cover and reduce to a simmer, cooking for 1 hour.

Meanwhile add the vegetable broth to a non stick pan. Add the onion and peppers. Cook until softened, then add the celery and parsley, cook for 3 minutes more.

Add this to the beans and cook uncovered for 90 minutes. When almost ready, add the peanuts and cook for 15 minutes more. Serve in bowls.