Burundian Bean Soup

Ingredients

 * 1 cup dried lima beans
 * 1 cup dried white beans
 * 1 cup dried pink or red beans
 * 8 cups water
 * ¼ cup vegetable broth
 * 2 cups onions, chopped
 * 1 cup green bell pepper, chopped (1 large)
 * ¼ teaspoon crushed red pepper
 * 4 stalks celery, chopped
 * ¼ cup parsley, chopped
 * 1¼ tablespoons fresh basil, chopped (or 1 tsp dry)
 * ⅔ teaspoon ground cumin
 * 1¾ teaspoons salt
 * ⅔ cup raw Virginia peanuts, (ground to meal)

Directions

 * 1) Combine beans and water; bring to a boil for 2 minutes, cover and remove from heat.
 * 2) Let beans soak for 1 or 2 hours.
 * 3) Drain off water and add 8 new cups of water, the return to a boil and cook over low heat for 1 hour.
 * 4) (or do it the quick way in a pressure cooker).
 * 5) While beans cook, heat broth in a non-stick skillet and add onion and pepper.
 * 6) Sauté until soft but not brown, about 5 minutes.
 * 7) Add celery and parsley and cook 3 minutes longer.
 * 8) Add sautéed vegetables to beans along with seasonings.
 * 9) Continue to cook, covered, until very tender (about 1 to 1½ hours longer).
 * 10) When just about cooked, stir in the ground peanuts and cook for 15 minutes more.
 * 11) Freezes well.