Kidney Bean Soup
|Dried kidney beans||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Salt pork||2 Ounce|
|Onion||1 Medium, chopped|
|Carrot||1 , diced|
|Celery stalks with leaves||3 , diced|
|Ground cumin||1 Teaspoon|
|Ground black pepper||To Taste|
|Lemon juice||2 Teaspoon|
Cover the beans with water and soak them overnight or boil two minutes, cover and let stand for one hour.
Drain, discarding the water.
Cut the salt pork into cubes and cook it slowly in a heavy kettle to render the fat.
Add the onion, carrot and celery to the fat in the kettle.
Saute five minutes.
Add the drained beans, four cups of boiling water, the bay leaf, peppercorns and cumin to the kettle.
Cover and simmer two and one-half to three hours.
Put the soup through a sieve or puree it in an electric blender.
Reheat the soup and correct the seasonings with salt and pepper, if needed.