The hell with the bacon bones. Go find some chorizo (Mexican sausage) - your
grocery store probably has it, but if you weren't looking for it, you'd
never spot it. Slice it lengthwise, twice, so you have quartered the
cylinder, then crosswise into tiny slices. Sautee slowly with garlic &
onions, and then build your soup on top of that. Amazing taste.


"Phred" > wrote in message
...
> G'day mates,
>
> Just excavating the dimmer recesses of the kitchen cupboard tonight
> and came across several of those 500 g retail plastic bags of various
> dry peas, beans, lentils, etc., which I'd forgotten about.
>
> Several are actually pretty close to their "Use By" dates: probably
> should just chuck them out, but thought it could be good practice for
> life as a pauper if I did something more useful with them!
>
> Some sort of concoction based on bacon bones springs to mind -- but it
> would need to be a pretty thick "soup" to make much impression on the
> collection of dried seeds in the cupboard.
>
> Anyone got any suggestions for a brew based on these things? Would be
> happy to freeze a quantity of the result, if that would be acceptable.
>
> I've done a google, and there are 107,000 responses to the query
> "bacon bones soup", but I think I need a more concentrated brew than
> any of the soups I checked out, if I'm to make much of an impression
> on my horde. Has anyone successfully made such a product at home that
> was still acceptable after reconstituting from the frozen state?
>
> Thanks for reading. Thanks in advance for any useful suggestions.
>
> Addendum:
> The items closest to "dead" a Dried Peas ("Blue Boilers"), Red
> Lentils (split), Green Lentils (whole), and one of those commercial
> "soup mixes" with mixed peas, barley, and lentils (mostly barley!).
>
> Other things available a Lima Beans, Red Kidney Beans, and Black
> Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).
>
> Cheers, Phred.
>
> --
> LID
>