Burundian bean soup

Ingredients for 4 servings:

• 200 g beans (lima beans), dried
• 200 g beans, white, dried
• 200 g kidney beans, dried
• 2 liters of water
• 400 g onion(s)
• 200 g bell pepper(s)
• 4 stalk(s) Celery
• 60 ml vegetable stock
• 40 g parsley, chopped
• ½ tsp chili powder
• 1 tbsp basil, fresh
• 1 tbsp cumin
• 1 tsp salt
• 150 g ground peanuts

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 14 hours 25 minutes

Soak the beans overnight. The next day, drain and place in a large pot. Add water, bring to a boil, and boil for two minutes. Then cover, reduce the heat, and simmer for one hour. Meanwhile, trim and dice the onion, bell pepper, and celery. Meanwhile, pour the vegetable stock into a non-stick pan. Add the onion and bell pepper and cook until softened. Then add the celery and parsley and cook for another three minutes. Add this mixture to the beans and simmer uncovered for another 90 minutes. About 15 minutes before the end of the cooking time, add the spices and ground peanuts. Serve.