Bean soup

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

Cooking time: +/- 4 hours
 
 

Ingredients

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

Method

 
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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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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