Name Bruinebonensoep Bean soup


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350 g/12 oz dried butter beans
salt and freshly ground pepper
2 large potatoes
2 bay leaves
6 peppercorns
3 cloves
3 onions
50 g/2 oz butter
1/2 teaspoon curry powder
3 tablespoons finely chopped
2 tablespoons Worcester sauce

Preparation. Soak the beans in 1 1/2 litres/3 pints water for 12 hours with a pinch of salt.
• Peel, wash and cut the potatoes into pieces. Bring the beans in their water to the boil, adding bay leaves, peppercorns and cloves. Simmer for about 1-1 1/2 hours. Add the potatoes half an hour before the cooking time is up.
• Meanwhile peel and finely chopped the onions. Heat the butter, fry the onion, add the curry powder and continue frying a few minutes more. To serve. Remove the bay leaves, cloves and peppercorns from the pan and puree the beans and potatoes in the cooking liquid with a hand blender. Stir in the onions and simmer the soup for another 10 minutes until nicely blended. Add the parsley and season the soup with salt, freshly ground pepper and Worcester sauce.
Preparation/cooking: approx.
10 minutes/1 1/2 hours
Soaking: 12 hours
Contains per serving: 1610 kJ/382 kcal.
19 g protein, 12 g fat, 50 g carbohydrate
* Add small meat balls to the soup and simmer for 10 minutes until cooked.
* Enrich the flavour of the soup by frying a finely chopped chilli pepper and 2 cloves garlic with the onions. Add 1 diced red pepper,
8 cherry tomatoes, halved, and substitute chives for the parsley. Sprinkle a generous spoonful of mature cheese over each bowl of soup and serve immediately.
4 servings

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