SOUTH AFRICAN RECIPES (BEANS SOUP)

Ingredient

-         375g dried sugar beans

-         1 large onion  chopped

-         50g tomato paste

-         2 carrots peeled & thickly sliced

-         2 turnips peeled & thickly sliced

-         Salt, black pepper

-         2 cloves

-         Cayenne pepper

-         Grated nutmeg

-         1lemon 

-         2 tablespoon olive oil

-         chopped parsley for garnish

-         2 large leeks, plus a bit of the green tops – peeled & chopped

-         ½ tsp ground mace

-         1 small chili – seeded & finely chopped

-         1kg beef shin or marrow bones thinly sliced

Method

     -         Carefully select the beans, remove the bad ones and soak it overnight in cold water.  Drain and discard the water.

      -         Gently heat the oil in a sizable pot. When it is hot, fry the onions, leeks and carrots until tender and lightly browned.  Do not overcook it to avoid burning of the vegetables.  Remove from the oil and set aside to drain.

      -         If using meat fry gently in the oil until lightly browned.

     -         Place the beans in the pot, add the onion mixture, the tomatoes (and meat if being used) and pour over the water.  Season lightly with salt, black pepper, cloves, cayenne pepper, nutmeg and allspice.  Bring to the boil and then lower the heat and simmer for 60minutes or further more until the beans are tender.  Remove any scum or foam from the top during the simmering.

     -         Remove the beef or marrow bones, if using, and cut into small pieces.  

    -         Mash the vegetables with potato masher, or remove some of the vegetables to give some texture to the soup.

    -         Taste the soup for seasoning, adding more salt and pepper if required.  Add the lemon rind, parsley and chili and return to the heat to heat thoroughly.  Check for final seasoning and serve in hot bowls with whole wheat bread and butter.

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