Lebanese Mixed Bean Soup (Makhluta)

"Cook large quantities of mixed beans and freeze them for later use."  From The Lebanese Kitchen: Quick and Healthy Recipes

• 1/2 cup dried white kidney beans
• 1/2 cup dried red beans
• 1/4 cup dried black fava beans
• 1/2 cup dried chickpeas
• 1/4 cup dried big black lentils
• 2 quarts water
• 1 tablespoon vegetable oil
• 2 medium onions, finely chopped
• 1/4 cup coarse bulgur
• 1/4 cup short-grain rice
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 4 tablespoons lemon juice

METHOD

Soak all beans (except lentils) in water for 12 hours, then drain.

Put lentils and beans (except fava beans) in  a pressure cooker.  Cover with water, and cook over high heat.  Bring to a boil.  Lower heat and cook for 30 more minutes.  Cook fava beans separately using the same method; drain and add to the other beans (do not add cooking liquid).

In a large stockpot, heat oil, add onions and stir-fry until browned.  Add to beans with bulgur, rice, and seasonings.  Cook over low heat, stirring occasionally for 30 minutes or until rice is tender.

Add lemon juice; cook over low heat for 5 more minutes.

Serve hot.

Serves: 6

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Reprinted with permission from ©Monique Bassila Zaarour, The Lebanese Kitchen: Quick and Healthy Recipes, published by Interlink Publishing Group click for book review

 

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