MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bean and Almond Soup
 Categories: Soups, Moroccan, Nuts, Beans
      Yield: 4 Servings
 
    1/2 c  Navy beans; soaked
           -overnight in:
      6 c  Water
    1/2 c  Blanched almonds; ground
      2 md Onions; chopped
    1/4 c  Fresh cilantro; finely
           -chopped, leaves only
      3 cl Garlic; crushed
           Salt and pepper
    1/2 c  White grape juice
      4 tb Slivered almonds; toasted
 
  In a large saucepan, bring the beans and their water to a boil and
  cook over medium heat for 45 minutes.
  
  Add the remaining ingredients except the toasted slivered almonds.
  Do not boil. Cook for another 45 minutes, or until the beans are
  tender and the flavors are blended.  Puree in a blender, then place
  in a serving bowl, garnish with the toasted almonds and serve
  immediately.

  From The Lands of Figs and Olives, Habeeb Salloum and James Peters

  From: Pat Hanneman
 
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