SKILL LEVEL: Apprentice
PREP: 15 minutes
Soaking beans: 12 hours
COOKING: 2 to 3 hours
MAKES: 8 servings
PAIRS WELL WITH: Beer-Basted Boar Ribs
SKILL LEVEL: Apprentice
PREP: 15 minutes
Soaking beans: 12 hours
COOKING: 2 to 3 hours
MAKES: 8 servings
PAIRS WELL WITH: Beer-Basted Boar Ribs
A popular dish among the night elves of Kalimdor, this thick and hearty soup will sustain adventurers and innkeepers alike.
2 cups mixed dried beans (about 1 pound)
8 cups chicken broth
2 smoked ham hocks
1 teaspoon dried marjoram
2 tablespoons cumin
1 tablespoon olive oil
1 leek, white and pale-green parts chopped thin
2 cloves of garlic, minced
2 carrots, diced
1 celery rib, diced
Salt and pepper, to taste
1. Place the beans in a large bowl and fill the bowl with water. Soak for 8 to 12 hours, then pour off the remaining water.
2. Place a large pot over medium heat. Add the beans, chicken broth, ham hocks, marjoram, and cumin. Cook the soup, uncovered, for about 2 hours. If the beans are soft, move on to the next step, but if not, continue cooking for up to one more hour.
3. In a medium frying pan, heat the olive oil over medium heat. Add the leek and garlic, cooking until soft and fragrant, about 5 minutes. Add the carrots and celery along with a splash of water or broth (watch out for spattering oil), cover, and cook for another 10 minutes or so until the vegetables are soft. Stir into the beans and serve hot.