Harira is just about the ultimate filling soup, and is my dinner for the next few days.
I’m also a big fan of butter beans cooked with garlic and cumin until soft, then merged with a tomato and crisped-up chorizo sauce. Mmm, mushy goodness with spicy crispiness. This works with chickpeas as well.
Try them with maple syrup and brown sugar. Mmmm.
Maybe your son would like this salsa? I serve it with scoop tortilla chips. It’s quickly eaten up at my house and at pot lucks. (though more of a summer dish)
Corn & Bean Salsa
In a large bowl, mix together:
1 can pinto beans (drained and rinsed)
1 can black eyed peas or black beans (drained and rinsed)
1 can whole white corn (drained and rinsed)
1 small jar pimentos (drained)
1 cup finely chopped celery
1 small finely chopped onion or 2 sliced green onions
1 cup finely chopped green pepper
In a small saucepan, mix together:
¼ cup canola oil
½ cup sugar
¼ cup cider vinegar
1 tbsp water
1 tsp salt
¼ tsp pepper
Bring to a boil, stirring constantly. Let cool. Mix with beans/veggies mixture. Chill a couple hours before serving.