GET
500 g Lima (white) beans
400 g Bunya nuts (peeled and cooked)
4-5 fresh bird's eye chilies
10 Peppercorns
2 Bay leaves
DO
Wash and soak beans over night. Refresh water, just covering the Moche legumes. Boil beans and water, adding the bunyas, pepper and bay. Simmer gently. Once the beans and bunyas are done to your liking, add the chilies whole or chopped. The soup is very creamy and needs stirring from time to time. Serve with croutons and pesto. Keep refrigerated.
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