Red Kidney Bean Soup

Red Kidney Bean Soup

Ingredients:
6 slices bacon, chopped
2 tablespoons chopped onion
2 cups cooked red kidney beans
2 cups Two-for-One Beef Stock or low-sodium store-bought
½ cup heavy (whipping) cream
1 tablespoon Worcestershire sauce

Directions:
Chopped fresh cilantro
COOK the bacon in a saucepan until crisp. Transfer to a plate lined with paper towels
and set aside.
Scoop out all but 1 tablespoon of the bacon fat from the pan. Add the onion to the pan
and cook over medium heat until soft. Add the beans and stock. Cook, covered, for 10
minutes.
Puree the soup in a blender and return to the saucepan. Just before serving, whisk in
the cream and Worcestershire sauce. Ladle into bowls and garnish with the bacon bits
and cilantro.
bread
CHEESE PUPUSAS
PUPUSAS ARE MADE LIKE FRESH CORN TORTILLAS, IDEALLY WITH A TORTILLA PRESS. THEY
ARE COOKED IN A DRY SKILLET AND WONDERFUL WHEN EATEN HOT STRAIGHT OUT OF THE
PAN. PUPUSAS ARE GENERALLY SERVED WITH A COLESLAW-LIKE RELISH CALLED CURTIDO.
Makes 4 servings