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BEAN AND HAM HOCK SOUP

ingredients

°Dried mixed beans, 450 g

2 tblsp. extra virgin olive oil

120g smoked, spotted or cubed bacon

1 medium sliced onion

2 carrots, chopped

°4 cloves of garlic

1 tiny green bell pepper, peeled and cubed

2 celery stalks, peeled and cut

2 green onions, peeled and cut into cubes

60g coriander, finely chopped

°Tomato sauce (180 mL)

°a pinch of cumin powder

°a smidgeon of salt

1 teaspoon black pepper, crushed

1 rosemary sprig 1 rosemary sprig 1 rosemary sprig 1 rosemary sprig 1

2 thyme sprigs

steps

1. Soak the beans overnight after rinsing them.
The next day, discard the soaking water and bring fresh water to a boil in a pot.
Cook the beans for 1 hour over medium heat, uncovered.
2. Meanwhile, heat a large saucepan over medium heat, pour in the oil, and grill the meat for 2 minutes. Add the onion, carrot, garlic, green pepper, celery, green onion, coriander, tomato sauce, cumin, and salt, and cook for another 2 minutes. Cook for another 5 minutes with pepper.
Then, along with the rosemary and thyme, add the cooked and drained beans.
Reduce the heat to low, cover, and let aside for an hour, stirring once or twice.
Remove the cap and raise the temperature.
While the beans are cooking through, simmer over low heat until thickened, about 15 minutes.

Have fun!

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