Bean soup

Cooking time: +/- 4 hours
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 litre cold water
finely grated rind of lemon
45 ml fresh parsley, finely chopped
salt and freshly ground black pepper to taste
Soak the beans overnight or according to the quick soaking method (see Tips). Drain and rinse. Heat thebutter 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 aretender. Mash the beans slightly andseason with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot with vetkoek. Serves 5.
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