[pro_ad_display_adzone id="15"]

Mimi’s Bean Soup

By on April 1, 2013
Screen shot 2013 03 30 at 11.00.13 PM 300x336 - Mimi’s Bean Soup

A friend named Mimi introduced me to this beautiful soup. She uses large butterfly beans (bei leikpya in Burmese), which are  pale  green beans tinged with pink that look like exotic limas. You can  substitute fresh or frozen lima  beans. The beans are cooked in water with lots  of shallots to make a mild, slightly sweet soup. Near the end, handfuls of fresh greens or leaves are added.

In  Mimi’s  garden in  Rangoon, we  gathered the  delicate tips  of  a  cucumber- like vine  and other tender leaves.  In Burma the  leaves  are  added as much for their medicinal properties as for their flavor. Their  beauty is another good reason for add- ing them; this  is a very attractive soup to serve  to guests.

Use a mixture (at least two or three different kinds)  of coarsely chopped greens. depending on the  time of year, and the  climate you  live in, possible choices include pea tendrils, sawtooth herb, sorrel leaves, nasturtium leaves, tender endive, or other tender leaves. The soup is light on the tongue.


1 cup shelled fresh butterfly beans, or substitute fresh or frozen limas

4 cups  water

1 1/2 cups minced shallots

1/4 teaspoon turmeric

About 2 teaspoons fish sauce or soy  sauce

1 to 2 teaspoons salt,  to taste

2 cups  loosely packed greens, such  as coarsely chopped sorrel, sawtooth herb, nasturtium leaves, pea tendrils, and/or others of your choice


Place the beans in a medium pot,  add  the water and shallots, and bring to a boil over medium-high heat. Add the turmeric, lower the heat to maintain a strong sim- mer, and cook until the beans are tender, adding more hot water if needed. If using precooked frozen beans, they’ll be ready very quickly; otherwise, timing will vary with the freshness and size of your beans.

If you wish, process the beans and broth to a puree before proceeding; return to the pot. Add the fish  sauce or soy sauce and salt to taste. Bring to a gentle boil, stir in the greens, and serve.

Put out a chili sauce, if you  wish, for guests who like to spice things up.

Excerpted from "Burma".  Copyright © 2012 Naomi Duguid. Published by Random House Canada, an imprint of the Knopf Random Canada Publishing Group, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Leave a Reply

Your email address will not be published.