250 g (8 oz) shin of beef, sliced
200 g (6 1/2 oz) uncooked kidney beans
4 cups (1 litre) 1 3/4 pint meat stock
1 onion, chopped
3 tomatoes, skinned and chopped
1 large potato, peeled and grated
1/2 tsp paprika
2 tsp salt
freshly ground black pepper to taste
2 to 3 rashers rindless bacon, chopped
4 tsp dried or 3 tbsp chopped fresh parsley
200 g (6 1/2 oz) uncooked kidney beans
4 cups (1 litre) 1 3/4 pint meat stock
1 onion, chopped
3 tomatoes, skinned and chopped
1 large potato, peeled and grated
1/2 tsp paprika
2 tsp salt
freshly ground black pepper to taste
2 to 3 rashers rindless bacon, chopped
4 tsp dried or 3 tbsp chopped fresh parsley
method
1. First prepare the beans by rinsing them under cold running water and soaking them in cold water to cover overnight. Drain and rinse under cold water.
2. To prepare the soup, place meat and soaked beans in a large saucepan.
3. Add stock, bring to the boil and boil rapidly for 10 minutes.
4. Then simmer for 2 hours or until meat is tender. Replenish liquid with stock if necessary.
5. Remove meat and cut into cubes.
6. Puree half the beans in a liquidizer or rub through a sieve.
7. Return meat cubes and pureed beans to soup. Add remaining ingredients except bacon and parsley and simmer for 30 minutes.
8. Fry bacon until crisp.
9. Sprinkle bacon and parsley over soup just before serving.
2. To prepare the soup, place meat and soaked beans in a large saucepan.
3. Add stock, bring to the boil and boil rapidly for 10 minutes.
4. Then simmer for 2 hours or until meat is tender. Replenish liquid with stock if necessary.
5. Remove meat and cut into cubes.
6. Puree half the beans in a liquidizer or rub through a sieve.
7. Return meat cubes and pureed beans to soup. Add remaining ingredients except bacon and parsley and simmer for 30 minutes.
8. Fry bacon until crisp.
9. Sprinkle bacon and parsley over soup just before serving.
serving amount
serves 4
rate this recipe
6.5
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