Qpc Bean Soup On The 2nd Day Of Christmas, Anyone?


500 grams dried mixed beans, wash and soak overnight
3 strips bacon, fried till crispy and break into small pieces
1 teaspoon bacon dripping from the pan
6 cups water
250 gm left over ham
1 part onions, cut into 6 and grilled
1 head garlic, grilled and sliced into strips
1 red capsicum, grilled and sliced into strips
1 green capsicum, grilled and sliced into strips
1 yellow capsicum, grilled and sliced into strips
1 stalk celery, diced
1/2 cup curry leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
2 cubes chicken bouillon, mashed


Put (A) into the soup pot and bring to boil. Add (B) and let boil for 15 miAdd crispy bacon and simmer for 30 more secs. Turn off heat. Fill soup bowls and add a few drop of bacon dripping to each bowl. Garnish with chopped parsley. Serve hot. My recommendation is to served with freshly baked corn bread.


My hubby is a big fan of bean soup and cornbread so we have it more often than most I would guess. However, I chanced a twist on it and surprised him by adding grilled capsicum, garlic and onions this time. If you have some left over ham after Christmas, I recommend that you give this recipe a go. The spicy, smoky flavor of the oven roasted aromatics as well as the small amount of bacon I use, is beautiful with the earthy, round flavors of the beans (whichever of them you use) and very pleasing to the palate. (As I am not an expert on this favorite American "comfort" food I have to believe it must be tasty when my #1 food critic asks for a second helping and makes mmmm sounds throughout the meal.)





Monday, December 20, 2010 - 7:12am


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