Mi Cushina cu Jeffrey

For the Sopi Bonchi Cora (Red Bean Soup):

1. Prepare the Soup Base:
   • In a large pot, heat a little butter and cook the bacon until lightly crispy.
   • Add the onion, garlic, bell peppers, celery, and carrots. Sauté until softened.
   • Stir in the pork meat and cured pork tail. Cook for a few minutes until browned.
2. Combine Soup Ingredients:
   • Add the beans (with liquid), potatoes, pumpkin, vegetable broth, and sugar.
   • Season with black pepper and onion powder to taste.
   • Let the soup simmer on low heat for about 30-45 minutes, stirring occasionally, until the meat and vegetables are tender. 
   • Prepare rest of the dish in the meantime. 
3. Cook the White Rice:
   • Rinse the rice under cold water.
   • In a pot, bring 2 cups water to a boil with salt and butter.
   • Add the rice, stir once, reduce heat to low, and cover.
   • Cook for about 15–20 minutes until the rice is tender and the water is absorbed.
4. Cook the Funchi Geel:
   • In a pot, bring the broth and water to a boil.
   • Slowly add the cornmeal while stirring constantly to prevent lumps.
   • Continue stirring until the mixture thickens to a smooth, firm consistency.
   • Stir in the butter and serve warm.