Asseeda (Moroccan White Bean and Almond Soup)

1/2 C navy beans, soaked overnight and drained
5-1/2 C water
3/4 C blanched almonds, ground
2 onions, chopped
1/4 C finely chopped cilantro
3 cloves garlic, crushed
Salt and pepper to taste
1/2 C white grape juice
4 T slivered almonds, toasted (for garnish)
In a large pot, bring the beans and water to a boil and simmer for 45 minutes. Add the remaining ingredients (except garnish) and simmer for another 45 minutes, until beans are tender. Puree in blender. Serve garnished with slivered almonds.

You can also pressure cook this for about 5 minutes, then allow the pressure to release naturally for 10 minutes.