Mung Bean Soup

Ingredients

• 150 g dried unpeeled mung beans
• 100 g dried Borlotti beans
• 100 g dried chickpeas
• 100 g dried black-eyed peas
• 100 g dried kidney beans
• 2 tbsp grated tarragon
• 2 Bay leaves
• 2 shallots
• 2 tbsp sesame oil
• Salt
• ground pepper
• Ginger powder
• Lemon juice

Instructions

1. 1.

   Add the mung beans, Borlotti beans, chickpeas, black-eyed peas, kidney beans, tarragon and bay leaves to a large bowl, cover generously with cold water and soak overnight.

2. 2.

   The next day peel and finely chop the shallots. Sauté them in hot oil until translucent, then add the bean mixture along with the soaking water and simmer gently for about 45 minutes. The larger beans should be tender by the end; if not, continue cooking a bit longer.

3. 3.

   Season with salt, pepper, ginger powder and lemon juice.