Coastweek - - A tasty way to serve those delicious Mazeras kidney
beans. Serve hot to four as a first course or, with sliced brown toast,
as a light meal. This is an optional purely vegetarian and/ or meat
recipe - both ways make for a hearty and healthy soup.

• One and a half cups Mazeras kidney beans, soaked in four cups of water overnight and then drained and rinsed

• six cups water

• one leek, chopped

• one carrot, peeled and chopped

• three cups of vegetable or beef stock

• salt to taste

• one potato, peeled and chopped

• two tablespoons wheat (or rice) soup noodles

.

PREPARATION:

1. Place soaked kidney beans in a large saucepan with six cups of water, bring to a boil, reduce heat, and simmer for an hour or so, until they are done.

2. Add the leek, carrots, stock, and salt and cook for about ten minutes.

3. Add the potatoes and soup noodles, bring quickly to a boil, then reduce heat and cook for fifteen more minutes.

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can