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This thick bean soup with tomato, carrot and plenty of olive oil is one of the numerous ways I make soup with dried beans. Unlike the author, I opted to pressure cook the beans until they were mostly done, then simmer them further with salt so they would absorb the flavour. When they were soft, I mashed a few with a spoon to thicken the broth. I used black-eyed beans as I had them on hand. I find this dish very tasty.





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