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MeatBalls Bean SoupMeatBalls Bean SoupGreaty Afghan Bean soup recipe with meatballs for the cold winter times. Ingredients: 1 x *15-ounce (225 g) can kidney beans, rinsed and drained 1/2 cup (125 ml) dried yellow split peas 1/2 cup (125 ml) dried mung beans* 4 cup (1 L) water 1/2 cup (125 ml) short-grain rice 1/2 lb (225 g) ground beef or lamb 1/4 tsp (1 ml) cayenne pepper 1/4 tsp (1 ml) ground cinnamon Salt and freshly ground pepper to taste 3 tbl (45 ml) vegetable oil 1 lrg onion, finely chopped 1 lrg ripe tomato, peeled and chopped 1 tbl (15 ml) chopped fresh dill 1 cup (250 ml) yogurt Directions: * Available in health food stores and Asian specialty shops Combine the beans and half the water in a pot over moderate heat and bring to a boil. Reduce the heat and simmer partially covered for 30 minutes. Stir in the rice and cook an additional 30 minutes. Meanwhile, mix together the ground meat, cayenne, cinnamon, salt, and pepper. Roll the mixture into small 1/2-inch (1 cm) balls. Heat the oil in a large skillet over moderate heat and saute the onion until it is lightly browned, about 10 minutes. Add the meatballs and brown on all sides. Stir in the remaining water and tomatoes and simmer covered for 30 minutes. Add the meatball mixture to the bean mixture. Stir in the dill and yogurt and heat until almost boiling. Serve immediately. Serves 4 to 6. Return from MeatBalls Bean Soup to homepage More Recipes from Afghanistan |
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