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Bruine Bonen Soep

Friday 7 June 2019 15:12

Bruine Bonen Soep

for four

145 g smoked bacon, cubed  

1 tbsp butter 

5 shallots, chopped 

1 large carrot, finely diced 

1 large leek, thinly sliced  

1 tbsp ground paprika 

1.3 kg tinned brown beans (or pinto beans), drained and rinsed  

375 ml tomato puree  

500 ml beef stock (use good beef stock cube if necessary) 

2 bay leaves 

Sea salt, black pepper and Indonesian ketjap manis to taste 

1/2 cup chopped celery leaves 

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the paprika. Stir around and sauté gently for a few minutes. Add the beans, tomato puree, beef stock and bay leaves.

Bring the soup to the boil, cover and turn down the heat to just simmering for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis. Then, blitz the soup half smooth, using a stick blender or food processor. The soup should have texture. Add the celery leaves immediately before serving.