Name: Paprika beef and bean soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 100.00 g black-eyed beans; 3.00 lemon zest only; 12.00 garlic cloves, crushed; 15.00 ml caraway seeds; 50.00 ml flour cake; 5.00 ml salt; 5.00 ml freshly ground black pepper; 40.00 ml paprika smoked; 300.00 g beef topside, cubed; 20.00 ml fresh chillies 573; 90.00 ml tomato paste; 2.00 onion chopped; 1.00 red pepper diced; 2.00 stock beef; 100.00 ml sour cream whipped

Recipe Disclaimer

Tap for method

Ingredients (15)

100.00 g	black-eyed beans
3.00	lemon — zest only
12.00	garlic — cloves, crushed
15.00 ml	caraway seeds
50.00 ml	flour — cake
5.00 ml	salt
5.00 ml	freshly ground black pepper
40.00 ml	paprika — smoked
300.00 g	beef — topside, cubed
20.00 ml	fresh chillies — 573
90.00 ml	tomato paste
2.00	onion — chopped
1.00	red pepper — diced
2.00	stock — beef
100.00 ml	sour cream — whipped

Tap for ingredients

Method:

Cover the beans with water and soak over-night. Drain.

Using a mortar and pestle pound together the lemon rind, garlic and caraway seeds to make a paste.

Season the flour with salt and pepper, add half the paprika and coat the meat cubes with the flour mixture.

Heat the oil in a large cast-iron pot and brown the meat in small batches.

Add the lemon paste, tomato paste, onions, red pepper and the remaining paprika. Add the stock and simmer for 30 minutes or until the meat is nearly tender.

Add the soaked beans and simmer for another 25 minutes over medium heat. Add more water if necessary.

Ladle the soup into bowls or mugs with large dollops of sour cream and fresh farm bread.