Cajun Kumera with Monterey Jack Cheese
1 1/2 tablespoons oil
4 bacon rashers, chopped
1 medium onion, sliced
2 teaspoons Cajun seasoning
1/4 teaspoon fennel seeds
3 garlic cloves, crushed
1 kg kumera, peeled and cubed
4 cups / 1 litre chicken stock
1 cup / 220g canned red kidney beans, drained and rinsed
Monterey Jack cheese, grated to serve
Sour cream to serve
1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute more then remove from heat.
2. Place kumera in the Meal Maker. Top with bacon mixture and stock. Cover and cook on low 6-8 hours or high 4 hours.
3. One hour before the soup is required, stir or mash to break the kumera up. Add the kidney beans. Replace cover and continue to cook.
4. Ladle soup into bowls. Top each serve with Monterey Jack cheese and sour cream if desired. Accompany with commercially prepared garlic flavoured croutons if desired.