Marble bean soup with chicken legs

Ingredients for 4 servings:

• 200 g beans (marble beans)
• 4 chicken legs
• 4 tbsp olive oil
• 2 m.-sized onion(s)
• 2 bell peppers, red
• 2 limes, untreated
• 2 tsp spice mix, Arabic (Baharat)
• 1 tsp cumin, ground
• salt and pepper
• e.g. parsley, flat, for garnishing
• 1 liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the marble beans in water overnight and allow them to swell. The next day, drain the beans and bring to a boil with about 1 liter of fresh water, then simmer for about 25 minutes. Meanwhile, wash and dry the chicken thighs and remove any fat. Split them at the joint. Brown them all over in hot olive oil. Season with salt and pepper and remove from the pan. Peel the onions, cut them into wedges and sauté them in the pan. Wash and quarter the limes in hot water. Add the meat to the beans with the onions, limes and spices, as well as salt and pepper. Cook for another 25 to 30 minutes. Wash and trim the bell peppers and roughly dice them. Add them about 15 minutes before the end of the cooking time. Season to taste with salt and pepper at the end, if desired. Serve in deep plates and garnish with chopped parsley.