50 ml (2 floz) 1/4 cupVegetable oil
2 Large onions, chopped
2 Garlic cloves, crushed
6 Tomatoes, blanched, peeled and chopped
4 Celery stalks, sliced
225 g (8 oz) 1 1/3 cups Dried red kidney beans, soaked overnight in cold water and drained
225 g (8 oz) 1 1/3 cups Dried black beans, soaked overnight in cold water and drained
Salt and pepper to taste
1 tsp Sugar
1 Tbs Lemon juice
2 tsp Dried thyme
2 1/2 litres (4 pints) 5 pints Beef stock
2 Large onions, chopped
2 Garlic cloves, crushed
6 Tomatoes, blanched, peeled and chopped
4 Celery stalks, sliced
225 g (8 oz) 1 1/3 cups Dried red kidney beans, soaked overnight in cold water and drained
225 g (8 oz) 1 1/3 cups Dried black beans, soaked overnight in cold water and drained
Salt and pepper to taste
1 tsp Sugar
1 Tbs Lemon juice
2 tsp Dried thyme
2 1/2 litres (4 pints) 5 pints Beef stock
method
1. Heat the oil in a saucepan. Add the onions and garlic and fry until the onions are soft.
2. Stir in all the remaining ingredients and bring to the boil. Reduce the heat to low, cover and simmer for 3 hours.
3. Transfer to a warmed tureen and serve.
2. Stir in all the remaining ingredients and bring to the boil. Reduce the heat to low, cover and simmer for 3 hours.
3. Transfer to a warmed tureen and serve.
serving amount
serves 6
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