Haricot bean soup
- 200 g dried beans
- 4 cloves garlic
- 2 lemons
- 1 red chili pepper
- Olive oil
Leave the dried beans to soak for 5 to 6 hours.
Put the beans in salted boiling water with olive oil and garlic.
Cover and cook over a medium heat.
Drain the beans. Keep the cooking water.
Blend the vegetables using the Mini MP 190 V.V. power mixer.
Gradually add the cooking water to obtain the consistency of a velouté.
Sprinkle the bissara with cumin and chopped chili pepper and serve with lemon quarters.
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