Bean soup Chicken liver with corn
  • 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.

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.

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

 

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