lesley
04-16-2009, 12:59 PM
I visited my friend from South Africa a couple of weeks ago & she made us a delicious soup with South African beans & although I couldn't get hold of any S.A. beans, I substituted with Pinto beans. It was just as good and amazingly healthy, so I'd like to share it with you. We actually made double the quantity here because it freezes so well.
http://i296.photobucket.com/albums/mm162/bazmj_1/The-soup.jpg
Makes 6 pints
Prep Time 25 mins
Cooking Time 2hrs 35mins
Ingredients
* 200g/7oz Pinto beans
* 200g/7oz Pearl barley
* 200g/7oz Cannellini beans
* 1 Large leek cleaned and roughly chopped
* 200g/7oz Swede, peeled sliced and diced into small cubes
* 200g/7oz Carrots, washed and roughly chopped
* 100g/3 ½oz Celery, washed and roughly chopped
* 100g/3 ½oz Parsnips, peeled and roughly chopped
* 2 Cloves garlic, finely chopped
* 100g/3 ½oz Pancetta diced
* 50ml Extra virgin olive oil
* Freshly ground black pepper and salt
* 6 pints chicken stock
* 3 pints of cold water for soaking the beans
* 3 pints of cold water for cooking the beans
http://i296.photobucket.com/albums/mm162/bazmj_1/soup-beans.jpg
Method
* Soak the Pinto and Cannellini beans in a large bowl of cold water for 8 hours or overnight (see Cook’s tips)
* Rinse the beans, drain and transfer to a large saucepan
* Add 3 pints of cold water and bring to the boil
* Rapidly boil for 10 minutes
* Turn the heat down to low, cover and simmer for 50 minutes (see Cook’s tips)
* Heat the olive oil in a large heavy saucepan
* Add the finely chopped garlic and the pancetta, cook for 5 minutes on a low heat, stirring occasionally
* Add the vegetables and stir well
* Add half the chicken stock and stir
* Drain the beans
* Add to the soup mixture
* Rinse the pearl barley
* Add to the soup mixture
* Add the remaining chicken stock and stir
* Transfer the soup mixture to an ovenproof dish and cover
* Cook in a preheated oven 180°C/350°F/gas mark 4 for 1 ½ hours
* Season with freshly ground black pepper and salt
* Serve in a bowl with a lump of crusty bread
http://i296.photobucket.com/albums/mm162/bazmj_1/soup-veg-1.jpg
Cook's tips
* Check the beans every couple of hours as they will absorb the water, add more if needed. If soaking overnight use 3 times the amount of water to beans
* Prepare the vegetables while the beans are cooking
* This soup is ideal for freezing
Equipment
* Large heavy ovenproof dish with lid
* Colander
Shopping List
* 200g/7oz Pinto beans
* 200g/7oz Pearl barley
* 200g/7oz Cannellini beans
* 1 Large leek
* 200g/7oz Swede
* 200g/7oz Carrots
* 100g/3 ½oz Celery
* 100g/3 ½oz Parsnips
* 2 Cloves garlic
* 100g/3 ½oz Pancetta
* 50ml Extra virgin olive oil
* Freshly ground black pepper and salt
* 6 pints chicken stock
http://i296.photobucket.com/albums/mm162/bazmj_1/The-soup.jpg
Makes 6 pints
Prep Time 25 mins
Cooking Time 2hrs 35mins
Ingredients
* 200g/7oz Pinto beans
* 200g/7oz Pearl barley
* 200g/7oz Cannellini beans
* 1 Large leek cleaned and roughly chopped
* 200g/7oz Swede, peeled sliced and diced into small cubes
* 200g/7oz Carrots, washed and roughly chopped
* 100g/3 ½oz Celery, washed and roughly chopped
* 100g/3 ½oz Parsnips, peeled and roughly chopped
* 2 Cloves garlic, finely chopped
* 100g/3 ½oz Pancetta diced
* 50ml Extra virgin olive oil
* Freshly ground black pepper and salt
* 6 pints chicken stock
* 3 pints of cold water for soaking the beans
* 3 pints of cold water for cooking the beans
http://i296.photobucket.com/albums/mm162/bazmj_1/soup-beans.jpg
Method
* Soak the Pinto and Cannellini beans in a large bowl of cold water for 8 hours or overnight (see Cook’s tips)
* Rinse the beans, drain and transfer to a large saucepan
* Add 3 pints of cold water and bring to the boil
* Rapidly boil for 10 minutes
* Turn the heat down to low, cover and simmer for 50 minutes (see Cook’s tips)
* Heat the olive oil in a large heavy saucepan
* Add the finely chopped garlic and the pancetta, cook for 5 minutes on a low heat, stirring occasionally
* Add the vegetables and stir well
* Add half the chicken stock and stir
* Drain the beans
* Add to the soup mixture
* Rinse the pearl barley
* Add to the soup mixture
* Add the remaining chicken stock and stir
* Transfer the soup mixture to an ovenproof dish and cover
* Cook in a preheated oven 180°C/350°F/gas mark 4 for 1 ½ hours
* Season with freshly ground black pepper and salt
* Serve in a bowl with a lump of crusty bread
http://i296.photobucket.com/albums/mm162/bazmj_1/soup-veg-1.jpg
Cook's tips
* Check the beans every couple of hours as they will absorb the water, add more if needed. If soaking overnight use 3 times the amount of water to beans
* Prepare the vegetables while the beans are cooking
* This soup is ideal for freezing
Equipment
* Large heavy ovenproof dish with lid
* Colander
Shopping List
* 200g/7oz Pinto beans
* 200g/7oz Pearl barley
* 200g/7oz Cannellini beans
* 1 Large leek
* 200g/7oz Swede
* 200g/7oz Carrots
* 100g/3 ½oz Celery
* 100g/3 ½oz Parsnips
* 2 Cloves garlic
* 100g/3 ½oz Pancetta
* 50ml Extra virgin olive oil
* Freshly ground black pepper and salt
* 6 pints chicken stock