Variation on a theme.
BT's Lima Bean, Tomato And Potato Soup
Ingredients:
1 1/2 cups (200 grams) dry large white lima beans
2 large ripe tomatoes
1 medium yellow flesh potato
1 medium leek
1 medium merguez sausage (can use chorizo or pancetta + 1 red chili)
2 cloves garlic - crushed
1/4 teaspoon ground cloves
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 tablespoons olive oil
1/4 cup (60 ml) red/white wine (or wine vinegar)
1 teaspoon sugar
1 teaspoon kosher salt
1 bay leaf
6 cups (1.5 l) filtered water
ground black pepper
Directions:
Rinse lima beans 3 times under cold water
Place beans in bowl, cover with cold water and leave for 1 hour
Thoroughly clean leek and dice into small pieces
Slice merguez into coins
Add olive oil to pressure cooker or heavy gauge cocotte
Turn flame to medium
Add merguez and fry for 2 minutes until it begins to brown
Add leek and sauté for 3 minutes
Chop tomatoes into small pieces and add to pot
Add garlic, salt and sugar and sauté for 3 minutes
Add cloves, thyme, marjoram and oregano
Add wine
Drain beans and add to pot
Combine ingredients and add water
Place bay leaf on surface of soup
Dice potatoes into bite size pieces and reserve
If using pressure cooker:
- seal the pot, raise flame until valve begins to whistle
- reduce flame to low
- cook for 20 minutes
- allow pot to depressurize
- remove lid
- add potatoes
- seal and pressurize for 20 minutes more
If using cocotte:
- cover soup and bring to boil
- reduce flame to low
- simmer for 1 hour
- add potatoes
- cook 1 hour more
When beans are tender remove bay leaf
Add salt to taste
Add several grinds black pepper
Serve with diced raw red onion and olive oil
Enjoy! !בתיאבון
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