Beans on the Menu

I have a pumpkin similar to that that I tried photographing, maybe I'll put it at the end of the post. We were given it, which is always a big help.

Menu

Thursday ~ Veal Campagnola & Chips
Friday ~ Mexican Mince
Saturday ~ Red Curry Beef & Boc Choy
Sunday ~ Sausage Casserole & Potatoes
Monday ~ Pasta with Pork Sausages & Rosemary
Tuesday ~ Pork Sausages
Wednesday ~ Pea & Ham Soup with Kranskys & Brussels Sprouts
Thursday ~ Tuna Casserole
Friday ~ Pork Mince Stroganoff
Saturday ~ Pork Chow Mein
Sunday ~ Spaghetti Bolognaise
Monday ~ Spiced Pumpkin & Canned Lentil Soup
Tuesday ~ Tuna & Mushroom Spaghetti
Wednesday ~ Soy Bean & Vegetable Soup

My Favourite Black (Turtle) Bean Soup

Top black bean soup with lemon and hard cooked egg slices.

INGREDIENTS:

* 3 cups dried black beans
* 1 ham bone or large ham hock
* 3 quarts water
* 2 ounces salt pork, diced or 2 to 3 slices diced bacon
* 1 large clove garlic, minced
* 1 bay leaf
* 1/8 teaspoon ground thyme
* 2 cups chopped onion
* 1 medium carrot, diced
* salt and pepper
* sherry
* lemon slices
* hard cooked egg, sliced

PREPARATION:
Soak black beans and ham bone in 3 quarts of water overnight in the refrigerator. Transfer beans and liquid to large kettle of Dutch oven. Add salt pork or bacon, garlic, bay leaf and thyme. Bring black beans to a boil, reduce heat, and simmer for 2 hours.

Add chopped onions and diced carrot; simmer 1 hour longer. Remove and discard bay leaf and ham bone. In small batches, process or blend black bean soup mixture until smooth. Return to pot; heat. Add salt and pepper and a little sherry to taste. Serve black bean soup garnished with lemon and egg slices.
Makes 2 quarts of black bean soup.

From here.

Black beans (or Black Turtle Beans) from Asian supermarkets, (not sure which ones) and Kwikshop.