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Bean soup

 

Chicken liver with corn
  • 500 GRAM DRIED BEANS  
  • 8 CUPS CHICKEN STOCK  
  • 2 CLOVES GARLIC  
  • 2 DRIED CHILLIES  
  • 2 ONIONS, chopped  
  • 500 GRAM TOMATOES,  chopped  
  • 200 GRAM SAUSAGE, sliced  
  • 1/2 CUP RED WINE
    •
 
  • 500 GRAM CHICKEN LIVER 
  • 200 GRAM CORN
  • 1 SWEET PEPPER, chopped
  • 1 ONION, chopped
  • 4 TBSP CREAM
  • 2 TBSP TOMATO KETCHUP
  • 1 CLOVE GARLIC, mashed
    •

Soak the beans overnight, drain them, add the stock and cook for four hours. Fry the onions, the garlic and the peppers, add them to the soup and cook for 1 more hour. Add the rest of the ingredients and cook 10 more minutes. Serve hot or cold.

Cut and clean the livers. Fry the onion and the pepper 5 minutes, add the livers, fry 10 minutes more. Add the rest of the ingredients and fry an other 5 minutes.


For more bean soup recipes, see also Egyptian bean soup and Italian bean soup.

Serving suggestion:
Serve with brown bread, a tomato salad and a glass of red Beaujolais.
Dessert:
 Lemon ice cream

Serving suggestions:
 Serve with okra and tomatoes and French fries.
Dessert:
Caledonian cream