Bean And Bacon Soup With Cheese Lid
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Jude1 | 8 | Servings | |
INGREDIENTS
| 1 | c | Black eyed beans |
| 1 | c | Pinto beans |
| 1 | Onion | |
| 2 | Leeks | |
| 1 | Carrot | |
| 2 | Cloves garlic | |
| 2 | T | Oil |
| 2 | t | Ground cumin |
| 1 | t | Coriander |
| 1 | Bacon hock | |
| 2 1/2 | Chicken stock | |
| 6 | Thin cut sandwich bread | |
| 1 | T | Butter |
| 1/2 | c | Grated cheese |
INSTRUCTIONS
Place beans in a large saucepan and cover with cold water. Leave for 24 hours to soak, Drain. Peel onion and chop roughly. Wash leeks and chop finely. Peel and grate carrot. Crush garlic and chop finely. Heat oil in a large saucepan and toss onion, leeks, carrot and garlic together. Cook until vegetables start to wilt. Add cumin, coriander, beans, bacon hock and stock. Bring to the boil then simmer 1 hour or until beans are tender. Remove bacon hock, remove fat and cut off meat. Return meat to the saucepan. Skim off any fat from surface of soup. Place in ovenproof bowls. Cover with a lid of toasted cheese bread. Cheese Lids Cut bread the size of the rim of the soup bowl. Butter and sprinkle with cheese. Bake at 160 degrees C for 30 minutes or until golden and crisp. "That'll warm us up as the nights get colder." - Jude Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 98
Total Fat: 11g
Cholesterol: 18.8mg
Sodium: 642.6mg
Potassium: 533.9mg
Carbohydrates: 22.1g
Fiber: 2.5g
Sugar: 7.4g
Protein: 12.6g