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Add a photoServings: 8
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
- Place beans in a large saucepan and cover with cool water.
- Leave for 24 hrs 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 till vegetables start to wilt.
- Add in cumin, coriander, beans, bacon hock and stock. Bring to the boil then simmer 1 hour or possibly till 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 min or possibly till golden brown and crisp.
- "Which'll hot us up as the nights get colder." - Jude
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 90 | 32% |
| Total Fat 10.2g | 13% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 28mg | 9% |
| Sodium 714mg | 30% |
| Potassium 701mg | 20% |
| Total Carbs 34.55g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.33g | 2% |
| Protein 13.72g | 22% |
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