SOUP KITCHEN MEAT AND BEANS ENJOY DAN:

BEEF RAGU WITH GARBANZO BEANS AND WHITE BEAN SOUP by CHEF DAN:       

Serves 30-40

INGREDIENTS:

5 cups dry garbanzo beans

5 cups dry white beans

4 pork hocks

22 cups beef stock

30 potatoes

10 pounds beef steak

2 tablespoon olive oil

1 (49 Oz) can diced tomatoes

6 carrots, coarsely chopped   

6 celery stalks, coarsely chopped

3 onion, coarsely chopped

12 garlic cloves, minced

8 cups, orzo pasta

1/4-cup Italian seasoning

2 teaspoons salt

1/2-teaspoon pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Soak the beans and hocks in stock-pot covered with water.

2.   Next day drain.

3.   Add the stock; and bring to a boil and then simmer for 3 hours.

4.   Remove hocks and reserve meat.

5.   Place meat on a baking tray.

6.   Rub meat with Season All, and bake in pre-heated oven for 1 hour.

7.   Let cool and slice thinly.

8.   Heat oil in a stock pot over medium-heat and when bubbling.

9.   Add carrots, celery and onions, sauté for 5-7 minutes.

10.                Add  sliced meat, garlic,  Italian seasoning, salt and pepper

11.                Add potatoes, tomatoes, bring to a boil and then simmer for 1 hour.

12.                Add orzo and simmer for 30 minutes longer.

ENJOY DAN:            BON-APPETITE!!