Bean soup with biltong dumplings

8 servings Prep: 10 mins, Cooking: 2 hrs
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On a cold night, all you need is a fireplace and this thick bean soup.

By Food24 June 01 2015
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Ingredients (20)

olive oil — or butter, for frying
1 onion — large, chopped
2 cloves garlic — cloves, crushed
2 celery stalks — chopped
500 g pork — smoked shank
500 g beef — bones
2 carrots — chopped
2 cup sugar beans — soaked
4-6 cup water
1 Tbs dried oregano
1 can tomato purée
2 tomatoes — tinned (chopped)
1 stock cube — beef
DUMPLINGS:
3/4 cup flour — cake
1 Tbs maize meal
11/2 tsp Baking powder
50 g biltong — powdered
1 Tbs butter
1/2 cup milk
1/3 cup peppadews — sliced
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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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