Bean Jahni Soup

• 2 cups of dry white beans
• ½ cup chopped onions
• ½ cup olive oil
• 2 tablespoons tomato sauce
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• Salt
• Chile powder

Ingredients for 4 servings (630 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.

   Stovetop
2. 2

   Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.

3. 3

   Add chopped mint, cover tightly and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot.

   Pressure cookerStovetop