Batar da'an (corn soup)

Instructions

1. The day before, soak the corn and beans in cold water for at least 8 hours.
2. Drain and rinse the grains, then roughly crush the corn in a mortar or food processor.
3. Put the corn and beans in a large pot with 1 litre of water and bring to the boil.
4. Skim the surface, lower the heat and simmer for about 60 minutes, until the corn is tender.
5. Meanwhile, sauté the sliced onion and garlic in the oil until golden.
6. Add the sofrito to the soup, then the washed and chopped moringa leaves.
7. Cook for another 10 minutes, season with salt and pepper, then serve hot.