Bolivian Bean Stew
|Broad beans||1 Cup (16 tbs)|
|Chickpeas||1 Cup (16 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Lentils||1 Cup (16 tbs)|
|Green pepper||1 , roughly chopped|
|Red pepper||1 , roughly chopped|
|Celery stick||4 , thickly sliced|
|Carrots||2 , chopped|
|Tomatoes||1⁄2 Pound, peeled|
|Canned whole kernel corn||11 Ounce, drained (1 Can)|
|Tomato paste||2 Tablespoon|
Soak the beans and chick peas overnight in water to cover.
Drain and measure liquid, adding chicken stock to make up to 3 cups.
Place all the ingredients in a saucepan and bring to the boil very slowly — it should take about 30 minutes — then simmer for 1—1 1/2 hours or until the beans and chick peas are tender.
Remove the bouquet garni and season to taste.