Bucky's Recipe

Burundian Bean Soup with Peanut Butter

Category: Soups and Stews

Burundian
Bean Soup

14-ounce bag dried lima beans

14-ounce bag dried white beans

14-ounce bag dried pink or red beans

32 ounces of vegetable or chicken stock

32 ounces of water

4 cups chopped onions

12 stalks celery chopped

1 cup chopped green pepper

1 cup chopped red pepper

½ teaspoon chili pepper flakes

6 tablespoons chopped parsley

2 teaspoons salt

½ cup of crunchy peanut butter

Soak beans overnight, drain, and add stock and water. If you don't have time to soak them, you can boil the beans for 2 minutes in stock and water, remove from the heat and let them sit for an hour. If the beans soak up all the liquid, add boiling water until all covered.

Meanwhile, in an 8-quart Dutch oven, saute onions, celery and green pepper until softened, about 10 minutes.

Add the vegetable mixture to the beans. Add chili pepper flakes, parsley, salt.

Cook until beans are tender, about 90 minutes. For creamier soup mash some of the beans against side of pot when they soften.

When soup is almost done, add peanut butter and cook 15 minutes more.

Serves 8, 2 cups of soup each.

Larry says this is the best soup, only because it has peanut butter in it, and he loves peanut butter.