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  Ten Mixed Beans, Barley & Smoked Ham Soup
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia



1/4 cup each lentils, navy beans, Great Northern beans, pinto beans, lima beans, kidney beans, garbanzo beans, black beans, black-eyed peas, yellow split peas, and green split peas (or whatever beans you like)
2 qts water
1 lb chopped smoked ham or bacon
1 large onion, chopped
1 clove garlic, minced
1 cup olive oil (or unsalted butter if desire)
salt to taste
white pepper to taste
1/4 cup barley
1 can (16 oz) tomatoes
1 can (10 oz) tomatoes with green chilies

Cover lentils, beans and peas in water and soak in a large saucepan overnight; drain. Add 2 quarts of water, ham, onion, garlic, salt, oil and barley; mix well. Bring to boil. Reduce heat. Simmer, covered, for 1 1/2 hours or until beans are tender, stirring occasionally. Stir in tomatoes. Simmer for 30 minutes, Season with salt and pepper before serving.

Chef Singh's Tips: Bacon Drippings tips? Many cooks like to save the drippings produced from frying bacon. A pottery crock is a good container for the drippings. Used in moderation, the drippings add a smoky flavor to foods like green beans or potatoes. Try cooking celery and onions in bacon fat when starting clam chowder or tomato sauce. A classic warm salad dressing combines bacon drippings, sugar, and vinegar.

Yield: 8 to 10 Servings