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| 1 1/2 Tasse | Navy beans; soaked overnight in |
| 8 Tasse | water |
| 3 Esslöffel | olive oil |
| 2 mittel | onions chopped |
| 3 | Cloves garlic crushed |
| 1/2 Tasse | Finely chopped cilantro; leaves only |
| 1 mittel | Carrot finely chopped |
| 1 gross | Potato; cut into 1/2" cubes |
| 3 gross | Tomatoes chopped |
| 1/2 Tasse | green onions finely chopped |
| | salt |
| | pepper |
| 1/4 Teelöffel | allspice |
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Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm.
In a frying pan, saute the onions, garlic, and coriander in the oil, stirring constantly until they begin to brown.
Add contents of the frying pan and the remaining ingredients to the beans. Simmer until the vegetables are tender. Serve.
*Hanneman >"Shawrbat Fasoolya" From The Lands Of Figs And Olives,
Books. Isbn 1566561590
MM_Buster v2.0l.
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