Bean And Almond Soup (Morocco) And Lt;T And Gt; Recipe

1. 1

   In a large saucepan, bring the beans and their water to a boil and cook over medium heat for 45 min.

2. 2

   Sweat the onions, if so desired.

3. 3

   Add in the remaining ingredients except the toasted slivered almonds.

4. 4

   Don't boil.

5. 5

   Cook for another 45 min, or possibly till the beans are tender and the flavors are blended.

6. 6

   Puree in a blender, then place in a serving bowl, garnish with the toasted almonds and serve immediately.

7. 7

   184cals, 10g fat.

8. 8

   VARIATION: Flageolets or possibly French navy beans; double the amount.

9. 9

   NOTE - TRIED: Flageolets were cooked with tough ends off asparagus stalks, three (1x2-inch) strips of orange peel, a few grindings of pepper; and a healthy pinch of perc (saltfree vegetable flakes).

10. 10

    The stalks and peel were removed before adding softened onions.

11. 11

    Used an immersion blender to get a coarse and thin puree.

12. 12

    Puree with blender for guests.

13. 13

    Smell is more enticing than flavor.

14. 14

    Needed salt or possibly relish or possibly perhaps honey-roasted almonds.

15. 15

    Feeds 4 (luncheon portions).

* Per serving · 4 servings · Values may vary.

No additional tips available.