Pepper-pot was originally a simmering stew, kept cooking over coals in the West Indies. This soup is the result of the leftovers from three recipes. Make Spicy Bean Soup and freeze two cups, save one cup hummus and a cup leftover roast to make this soup.

    2 cups leftover Spicy Bean Soup or canned bean soup
    1 cup hummus
    1 cup leftover roast beef 
    4 slices bacon, trimmed and chopped
    6 cups hot water
    2 teaspoons beef base
    2 dried red chiles (chile de árbol)
    ½ cup frozen corn kernels
    ¼ cup frozen peas
    1 teaspoon dried oregano
    1 teaspoon dried parsley
    ¼ teaspoon freshly ground black Tellicherry peppercorns
    ½ teaspoon ground cumin seeds
    Pinch sweet paprika

1.  Heat bean soup over low heat in 6-quart Dutch oven. Add  
     hummus, roast, bacon, water, beef base, chiles, corn, peas,
     oregano, parsley, pepper, cumin and paprika.

2.  Cover and simmer over low heat for 2 hours.

3.  Remove the lid, then simmer to concentrate flavors. Taste to
     check the flavors.

     Makes 6 servings

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