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  • Bean And Bacon Soup With Cheese Lid

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    Bean And Bacon Soup With Cheese Lid
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. black eyed beans
    • 1 c. pinto beans
    • 1 x onion
    • 2 x leeks
    • 1 x carrot
    • 2 x cloves garlic
    • 2 Tbsp. oil
    • 2 tsp grnd cumin
    • 1 tsp coriander
    • 1 x bacon hock
    • 2 1/2 lt chicken stock
    • 6 slc thin cut sandwich bread
    • 1 Tbsp. butter
    • 1/2 c. grated cheese

    Directions

    1. Place beans in a large saucepan and cover with cool water.
    2. Leave for 24 hrs to soak, Drain.
    3. Peel onion and chop roughly.
    4. Wash leeks and chop finely.
    5. Peel and grate carrot.
    6. Crush garlic and chop finely.
    7. Heat oil in a large saucepan and toss onion, leeks, carrot and garlic together. Cook till vegetables start to wilt.
    8. Add in cumin, coriander, beans, bacon hock and stock. Bring to the boil then simmer 1 hour or possibly till beans are tender.
    9. Remove bacon hock, remove fat and cut off meat. Return meat to the saucepan. Skim off any fat from surface of soup.
    10. Place in ovenproof bowls. Cover with a lid of toasted cheese bread.
    11. Cheese Lids
    12. Cut bread the size of the rim of the soup bowl.
    13. Butter and sprinkle with cheese.
    14. Bake at 160 degrees C for 30 min or possibly till golden brown and crisp.
    15. "Which'll hot us up as the nights get colder." - Jude

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