Pepper
Pot Soup
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 įrbol)
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