| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups | 4 | Servings | |
INGREDIENTS
| 4 | oz | Dried Butter Beans |
| 2 | oz | Streaky Bacon, chopped |
| 1 | tb | Olive oil |
| 1 | md | Onion, peeled and finely chopped |
| 1 | Clove garlic, peeled and crushed | |
| 2 | Sticks celery, finely chopped | |
| 1 | lg | Carrot, peeled and finely chopped |
| 1/4 | sm | Cabbage, shredded |
| 2 | oz | Pepperoni Salami, sliced |
| 14 | oz | Canned Chopped Tomatoes |
| 1 | tb | Tomato Puree |
| 20 | fl | Chicken Stock |
| Salt and Pepper | ||
| Bayleaf, Majoram and Fresh Rosemary | ||
| Crusty bread to serve |
INSTRUCTIONS
Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread. Source: CHAT Magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is a know-all”