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“Found this year's ago in a friend's cook book. (New York Times?) Delicious, freezes and reheats beautifully. i prefer chopped coriander to the green onion garnish. i also prefer to toast my cumin seed before adding to this recipe. Serve with grainy bread and you have a complete protein and a dandy cleanser for your innards. Sour cream or Greek yogurt makes a nice topper, too.”
READY IN:
4hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pre-soaked beans in stock for 2- 3 hours.
  2. Saute veggies and add with spices to stock and beans.
  3. Simmer for 30 minutes.
  4. Puree.
  5. Serve with garnish.

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