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.
Jude
MMMMM
Cheers
Jim
... Bartender, could I get another beer? There's a hole in this one.
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