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Writer's picturebrkt-ברקט

Lima Bean, Tomato And Potato Soup

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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