Bean soup with corn is a warming dish, which is served in the eastern and southern parts of Africa.
2 pk white organic beans (rinse away sheets)
200 grams of corn (canned)
2 liters of water
6 tablespoons vegetable stock
70 grams of celery root in small cubes
50 grams ginger, finely grated
2 cloves garlic, finely chopped
2 onions, finely chopped
1 red chili, finely chopped
1 bell pepper, in small cubes
120 grams of potato, preferably flour, in small cubes
70 grams of tomato paste
3 tablespoons peanut oil
1 box of coconut cream
Saute the potato cubes together with onions, celery, chilli and peppers in oil. Add water, fund, ginger, garlic and tomato paste and cook over medium heat for about 40 minutes until the vegetables are cooked through. Take the pan off the heat and drive everything to a uniform mass with a hand mixer.
Stir in coconut milk, beans and corn. Bring to a boil and season with pepper and more funds if it's not salty enough. Cook further for 5 minutes and serve bean soup with corn along with naan, which you can find recipe for here, or other good bread.
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