This is certainly a different way of serving up bacon, egg and beans! It’s a thick soup of black eyed beans and chopped boiled egg, garnished with crisp fried bacon and parsley.
I can’t quite see it replacing the fried version for breakfast though, unless maybe we threw in a few fried bread crutons!
BACON, EGG AND BEAN SOUP
Serves 4
INGREDIENTS:
225 g black eyed beans
1 litre ham stock or ham stock and water
1 small carrot, diced
2 stick celery, chopped
1 small onion, chopped
1 bay leaf
4 hard boiled eggs, roughly chopped
2 teaspoon red wine vinegar
2 tablespoon parsley, chopped
6 rashers smoked bacon
butter or oil for frying
black pepper
METHOD:
Place the beans, stock, vegetables and bay leaf in a large saucepan.
Bring to the boil, cover and simmer over a low heat for 40 – 50 minutes, until the beans are very soft.
Meanwhile, fry the bacon in a little butter or oil until crisp. Drain on paper towels then chop roughly and set aside.
When the beans are cooked, discard the bay leaf and pour the soup into a food processor or blender. Blend until smooth then return to the saucepan.
Bring to a simmer over a moderate heat, thinning with a little water if too thick.
Stir in the eggs and wine vinegar and season to taste with the pepper.
Pour the soup into a warmed tureen, garnish with the bacon and parsley and serve immediately.
