Ingredients:
• 200g katjang idjoe (mungbeans)
• 300g fresh cooking bacon (marbled bacon)
• 2-3 red shallots
• 2 leeks
• 1 thee spoon of nutmeg, salt, freshly ground black pepper

Preparation
• Soak the katjang idjoe for 1 hour in cold water, rinse them with clean water, bring them to the boil and put the lid on the pan. Cook for one hour (simmer)
• Bring 1L of water to the boil in a large pan. Poach the bacon for 40min on low heat. Cut the bacon into cubes
• Peel the shallots and clean the leek. Chop finely
• Add the katjang idjoe, bacon, shallots and leek to the broth and bring to the boil. Add the salt, pepper and nutmeg and cook for another 5 minutes.

Enjoy! Wendy