- 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
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- 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
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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 Hour.
Add the rest of the ingredients and cook 10 Minutes. Serve hot
or cold.
For Bean soup recipes, see also
white bean soup,
Egyptian bean soup and Italian bean soup.
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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.
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