MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jude's Bean and Bacon Soup with Cheese Lid
 Categories: Australian, Bacon, Pork, Beans, Cheese
      Yield: 8 Servings
 
      1 c  Black eyed beans
      1 c  Pinto beans
      1    Onion
      2    Leeks
      1    Carrot
      2    Cloves garlic
      2 tb Oil
      2 ts Ground cumin
      1 ts Coriander
      1    Bacon hock
  2 1/2 l  Chicken stock
           CHEESE LIDS:
      6 sl Thin cut sandwich bread
      1 tb Butter
    1/2 c  Grated cheese
 
  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
 
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