Dried broad beans and tomato soup

DRIED BROAD BEANS AND TOMATO SOUP

Ingredients

400 g. dried broad beans, split in half and skinned

3 large dry onions

500 g. ripe tomatoes

150 g. olive oil,

5 cloves garlic peeled

A small piece of red hot chili peppers as a lentil in the size

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon oregano

60 g. Carolina rice

Salt and pepper to taste

Instructions

Put in a pot the beans and rinse them with water.

Toss this water and put clean.

Pour water over the beans until it covers them and reaches 5 cm above them.

Place the pot over high heat.

Let the beans cook for a few minutes over high heat, then lower the heat to medium.

Cover the pot and let the beans boil for 20 minutes.

Cut the onions into slices and garlic in halves and put them into the pot..

Boil the beans another 20 minutes.

Most of the broad beans are boiled in this time.

Add salt, oil, the coriander, the pepper, the cumin and the oregano.

Cut the tomatoes in pieces and mince them in a food processor.

Pour the tomato puree into the pot.

Put the rice in a colander and rinse it under the tap.

Put the rice in the pot with the beans.

Stir from time to time.

Let the beans and the tomato to boil until everything is cooked.  

Serve in deep soupdishes.

This dish is a thick red soup with broad beans.