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Ingredients
1/2 Cup dry navy beans
1/2 Cup dry lima beans
1/2 Cup dry chick peas, (garbanzo)
1/2 Cup dry red beans, (kidney beans)
1/2 Cup dry black beans
3 1/2 Cups beef stock
Salt to taste
2 Tablespoons vegetable oil
1 Onion, chopped
2 Tablespoons dry sherry
3 Garlic cloves, minced
1 Green bell pepper, cored, seeded & diced
1 Carrot, diced
1 Celery, diced
1 1/2 Teaspoons ground cumin
1 Teaspoon ground coriander seeds
1 Teaspoon orange peel, grated
1/4 Teaspoon freshly ground pepper
1/4 Teaspoon red pepper flakes,(optional)
Rice, freshly cooked
Sour cream or yogurt
Fresh cilantro, chopped
Instructions
Rinse and sort beans; place in large pot; add enough cold water to cover by 3". Let stand overnight.
Drain beans and return to pot. Add 3 1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1 1/2 hours; season to taste with salt.
Heat oil in heavy skillet over low heat, add onion, sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls; spoon soup over and top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve.