| 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 |
tb |
Oil |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Coriander |
| 1 |
|
Bacon hock |
| 2 1/2 |
l |
Chicken stock |
| 6 |
sl |
Thin cut sandwich bread |
| 1 |
tb |
Butter |
| 1/2 |
c |
Grated cheese |
INSTRUCTIONS
CHEESE LIDS
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
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