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
leftover roast beef
slices bacon, trimmed and chopped
teaspoons beef base
dried red chiles (chile de įrbol)
frozen corn kernels
1 teaspoon dried oregano
teaspoon dried parsley
teaspoon freshly ground black Tellicherry peppercorns
teaspoon ground cumin seeds
Heat bean soup over low heat in 6-quart Dutch oven. Add
roast, bacon, water, beef base, chiles, corn, peas,
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
Makes 6 servings