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-
200 GRAM BEANS, soaked overnight
- 200 GRAM CHICK PEAS,
soaked overnight
- 1 ONION, chopped
- 1 CAN TOMATOES, chopped
- 2 CUPS STOCK
- 1 TSP CHILI POWDER
- 1 SWEET PEPPER, cut
- 250 GRAM MINCED
BEEF
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-
2 RED BELL PEPPERS
- 1 ONION, chopped
- 4 CUPS VEGETABLE STOCK
- 3 TBSP TOMATO PUREE
- 1 CUP CREAM
- 1/2 TSP PAPRIKA POWDER
- HANDFUL ROSEMARY LEAVES
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Stir fry the onion
and pepper for three minutes. Add the minced beef and stir fry 5
minutes more. Add the other ingredients, bring to the boil and
simmer for an hour. Puree the soup and serve with
french bread.
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Bake the peppers in
the oven at 200 degrees Celsius for 20 minutes or so, until the skin
turns black. Peel them and cut them in pieces. Stir fry the onion
and the rosemary for 3 minutes, add the stock, the peppers and the
tomato puree, bring this to the boil and simmer for 15 minutes.
Puree the soup, add half of the cream and reheat. Distribute the
soup over plates, add a little cream and sprinkle with paprika
powder.
This recipe was
inspired by the book "Cajun and Creole Cuisine" by Ruby le Bois.
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