Bean soup with biltong dumplings

On a cold night, all you need is a fireplace and this thick bean soup.
 
recipe, braai, soup
Image by:
Recipe from: 10 September 2015
Preparation time: 10 min + Standing time
Cooking time: 2h
 
 

Ingredients

 
  • olive oil or butter, for frying
  • 1
    big onion, chopped
  • 2
    cloves
    of garlic, crushed
  • 2
    celery stalks, chopped
  • 500
    g
    smoked pork shanks
  • 500
    g
    beef bones
  • 2
    big carrots, chopped
  • 2
    cup
    sugar beans, soaked overnight
  • 4-6
    cup
    water
  • 1
    Tbs
    dried oregano
  • 1
    can
    tomato purée (410 g)
  • 2
    cans chopped tomatoes (410g)
  • 1
    cube beef stock
  • DUMPLINGS:
  • 3/4
    cup
    cake flour
  • 1
    Tbs
    mealiemeal
  • 11/2
    tsp
    baking powder
  • 50
    g
    powdered biltong
  • 1
    Tbs
    butter
  • 1/2
    cup
    milk
  • 1/3
    cup
    Peppadews, finely chopped
Servings: Change Serving
 
 

Method

 

Heat the oil in a big pot or potjie and fry the onion, garlic and celery. Add the meat and carrots.

Rinse the beans and add to the pot. Cover with 4 cups of water, bring to a boil and simmer for 90 minutes with the lid on.

Add the rest of the ingredients and simmer for half an hour or until the beans are tender and the meat falls off the bone. Add more water if needed and season to taste.

Make the dumplings: Mix all the dry ingredients. Rub in the butter and stir in the milk and Peppadews until the mixture binds. Roll into balls.

Bring the bean soup to a boil and add the dumplings. Lower the heat, replace the lid and simmer over a low heat for 10 minutes – don’t let the bean soup boil.

TIP
: To ensure that the beans cook soft, always add the tomato and salt towards the end.

Recipe reprinted with permission of Go! Magazine
Text: Aletta Lintvelt Image: Myburgh Du Plessis

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Read more on: braai  |  recipe  |  soup
 

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2013-10-23 12:02
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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