Bean Medley

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Trying to get off the holidays’ rush, lack of structure and overindulgence wave and finding it a bit overwhelming to get back to your normal routine? Well, me too!

I usually like to take it easy the couple of days after the holidays, so I make sure to have a smooth transition into my usual routine to avoid post-holidays blues. At the same time however, I try not to stall too much in getting my family back onto its normal schedule.

My first fix is a healthy, cleansing and simple meal. By simple I mean no trip to the grocery store and only minimal preparation. So I dig into my pantry and I make the best out of it. Here’s a recipe that helps put me back in a supreme state of mind, ready to hit all my to dos for the rest of the week!

 “Do what you can, with what you have, where you are.” Roosevelt

Bean Medley (or Makhlouta) is a soup gathering the essential groups of food, making it a complete meal with nutrient-rich ingredients, mainly a fiber mine! It’s simply a mixture of 4 or 5 types of beans (white beans, kidney beans, lentils, chick peas and black eyed peas), grains (bulgur or wheat and rice), onion, a bit of olive oil or canola oil and spices. You can make your own mixture, depending on what you find in your pantry.

Here’s my recipe for 6 servings

  • ½ cup large white beans
  • ½ cup black eyed peas
  • ½ cup lentils
  • ½ cup chickpeas
  • ½ cup bulgur
  • ½ cup rice
  • 8 cups water
  • 1 finely chopped onion
  • 4 Tbsp lemon juice
  • 1 Tbsp canola oil
  • 2 tsp ground cumin
  • 1 tsp salt
  1. If you’re using dried beans, soak them separately in water overnight (except lentils)
  2. In a pot, heat the canola oil, add the onion and stir fry until browned
  3. Add the rest of the ingredients (except the lemon juice) and let them cook on medium heat for 30-45 minutes or until the beans are tender
  4. Add the lemon juice and let it cook on low heat for 5 minutes
  5. Serve hot (This soup is thick as the grains absorb most of the added water)

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