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.