1 cup mixture of kidney beans, navy beans, and black-eyed beans
1/2 cup barley grain
300 gr potatoes
150 gr carrots
2 tbsp ginger
1 tsp ground black pepper
2 tsp cumin seeds
1 1/2 tsp salt
1 bunch parsley
Soak beans for 3 hours or overnight in 3 cups of water.
Cook for 1 hour.
Add barley and cook for 1 hour 20 minutes more.
Dice potatoes into 2 cm size cubes, cut carrots into disks 1/2 cm
thick and add to the pot. Add finely chopped ginger, pepper, cumin,
and salt. Cook for 40 minutes more.
Before serving garnish with finely chopped parsley.