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Navy Bean Puree with Pomegranate Juice
1/2 cup navy beans, picked over, washed and drained
5.5 tsp bottled pomegranate juice
5 tbsp olive oil
¾ tsp salt
freshly ground black pepper
Method
Put the beans and 4 cups water in a pot and bring to a boil. Cover, turn heat to low and simmer for 2
minutes. Turn the heat off and let the pot sit, covered, for 1 hour. Bring the contents of the pot to a boil
again. Cover, turn heat to low and simmer for about 40 minutes or until the beans are tender. Drain.
Puree the beans by hand or in a food processor. Fold in the pomegranate juice and 4 tbsp of the oil.
Season with salt and pepper and mix. Put the puree in a mixing bowl and dribble the remaining 2 tbsp
olive oil over it. Serve with bread or crackers as a dip.
This is a breakfast food in the middle east / Caspian Sea area.
Chickpea, Cabbage and Dill Soup
1 cup dried chickpeas, picked over, washed and drained
1 medium onion, peeled and chopped
1 medium boiling potato, peeled and cup into 1/2 inch dice
1 good sized potato, peeled and cut into 1/2 inch dice
2 cups cabbage, cut into 1/2 inch squares
3/4 cup chopped fresh dill, firmly packed
2 tsp tomato paste
2 tsp salt, or to taste
freshly ground black pepper
Method
Soak the chickpeas in 4 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas,
onion and 4 cups water into a 3 1/2 quart pot and bring to a boil. Cover partially, turn heat to low and
simmer gently for 1 hour. Add the potato, tomato, cabbage, dill, tomato paste, salt and 1/2 cup water.
Bring to a boil. Cover, turn the heat very low and simmer 1 1/2 hours. Add the black pepper and mix.
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