Bean soup

Recipe from: 6/8/2000 12:00:00 AM

Cooking time: +/- 4 hours


  • 500
    sugar beans
  • 25
  • 1
    onion, finely chopped
  • 250
    streaky bacon, rind removed, finely chopped
  • few pieces beef shin
  • 65
    fresh parsley, finely chopped
  • 1
    bay leaf
  • 2
    cold water
  • finely grated rind of lemon
  • 45
    fresh parsley, finely chopped
  • salt and freshly ground black pepper to taste
Servings: Change Serving


Soak the beans overnight or according to the quick soaking method (see Tips). Drain and rinse. Heat the butter in a large saucepan and fry the onion until glossy. Add the bacon and stir-fry until done. Add the drained beans, shin, parsley, bay leaf and cold water and simmer slowly for about four hours until both the beans and meat are tender. Mash the beans slightly and season with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot with vetkoek. Serves 5.

Read more on: pulses  |  soup

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White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

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