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LOCATION: Recipes >> Soups >> Moroccan Bean Soup

Print this Recipe    Moroccan Bean Soup

1 lb. pinto beans, soaked overnight and drained
1 lb. cans diced tomatoes, undrained
1 bottle beer
1 large onions, diced
3 large cloves garlic
1 t. cumin
2 t. cinnamon
2 t. oregano
1/2 t. black pepper
2 t. olive oil

Drain beans and put in large stockpot. Cover with cold water. Cook
beans until soft in unsalted water. Add everything else. Simmer
another hour until flavors blend nicely. Add salt and pepper to
taste, and mash some of the beans to thicken the liquid. Simmer a
little until beans thickened, at least another 30 minutes. Serve
with buttered tortillas.

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