Wednesday, June 13, 2012
Soup in the Summer
Yet more seasonally inappropriate food! However if you make this soup you won't be disappointed. It's one of the best soups I have ever made! The black salt adds something divine to this dish. It makes the beans creamier and the flavors really pop! I picked up the black salt at a Russian market in Toronto for super cheap.
2 cups white beans
3 medium onions
2 tablespoons oil
2 tablespoons berbere (mine was from Papa Tofu Loves Ethiopian Food)
Black salt to finish
Soak beans overnight. Simmer in fresh water until tender. Drain. Thinly slice onions into half medallions. Cook until tender and translucent in oil. Add the berbere and stir until the onions are coated. Add drained, cooked beans. Add 4 cups water. Simmer 10-20 minutes, until flavors blend. Finish with black salt.