40 bunya nuts
350 g lima beans (Phaseolus lunatus) or
the burgundy-speckled heirloom variety
5 carrots, finely chopped
2 leeks, the white bits only finely chopped
Some green beans, finely chopped
2 zucchinis, finely chopped
2 onions, finely chopped
4 garlic cloves, minced
2 bay leaves
Bouquet garni
Pepper
Fresh parsley, finely chopped
Olive oil
all organic and filtered water
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| Click 10 kg Bunya pine cone pattern |
Wash and soak the 'butter beans' the night before. Add fresh filtered water, the bay, bouquet garni and pepper, cover and boil. Scoop off possible froth and discard. Turn down the heat and cook for 30 min. Add the peeled bunya nuts and cook for another 25 min.
Fry the onion in olive oil golden. Add the leek, the carrots and then the beans. Fry for 15 min and stir. Add the content to the soup pot. Add the zucchini bits and the garlic and some of the parsley. Cook for another 10 min. and remove the bouquet garni.
Both the beans and bunya nuts will sink to the bottom of the pot. Stir before serving, sprinkle with parsley and serve with a baguette.
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| Lima beans cultured by Meso-American civilisation |
All Bunya dishes
Bunya Nuts Pine Nuts: How to Prepare for cooking
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk
Bunya pine nuts in green tomato sauce
Bunya Mushroom Ragout with Buckwheat noodles
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| Bunya kernels cultured by Australian indigenous civilisation |
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