Name: Bean soup with cheesy garlic bread
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 500 g dried soup beans soaked overnight in water; 300 g stewing lamb cut into smaller pieces; salt and freshly ground black pepper; 15 ml oil; 2 onion chopped; 4 garlic cloves, crushed; 4 fresh thyme sprigs; nutmeg ground, pinch; 500 ml stock beef; bread; 6-8 bread slices; 4 garlic cloves, crushed; 100 g cheddar cheese grated; 1 feta cheese; to serve to serve; fresh thyme sprigs

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Ingredients (16)

500 g	dried soup beans — soaked overnight in water
300 g	stewing lamb — cut into smaller pieces
	salt and freshly ground black pepper
15 ml	oil
2	onion — chopped
4	garlic — cloves, crushed
4	fresh thyme — sprigs
	nutmeg — ground, pinch
500 ml	stock — beef
	bread
6-8	bread slices
4	garlic — cloves, crushed
100 g	cheddar cheese — grated
1	feta cheese
	to serve — to serve
	fresh thyme sprigs

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Method:

1. Drain the beans and transfer to a large pot. Cover with water and boil for 40 minutes or until soft but not mushy.

2. While the beans are cooking, season the lamb well with salt and pepper. Heat the oil in another large pot and brown the meat. Remove from the pot and set aside.

3. Add the onions, garlic and thyme to the meat pot and fry until fragrant. Return the meat and add the nutmeg and stock. Cook for 45-60 minutes or until the meat is tender, stirring occasionally and adding water as needed – don’t let the meat become dry.

4. Drain and rinse the beans when soft. Add to the meat and simmer for 15 minutes. Season with salt and pepper if needed.

5. Garlic bread: Preheat the oven to 200°C. Grease a baking sheet with non-stick spray.

6. Arrange the bread on the prepared baking sheet. Mix the garlic with the cheddar and feta cheeses in a bowl and sprinkle over the bread. Toast in the oven for 10-12 minutes or until golden and the cheese has melted.

7. To serve: Garnish the soup with thyme and serve with the bread.