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