There’s something about bean soup and lamb that just spells winter. I grew up in Paarl, where winters are wet and cold – the kind of cold that seeps into the house. My dad would light the fireplace in the evenings to warm up the TV room and my mom would make her traditional bean soup, with beans that had to soak overnight.
I, on the other hand, have zero patience for that kind of planning. I decide on the day what I want to cook and then I make a plan to make it happen.
Armed with bags of firewood (all sizes) to keep the fireplace going, loads of enthusiasm, my apron and a quick Checkers 60/60 delivery for the rest of the ingredients, I set out on a mission: to make the best bean soup. (I’m not exactly known for doing things the simple way and cooking is no exception.)
If you give it a try, let me know how it turns out!
Ingredients
- 1 packet sugar beans
- 6 large carrots
- 1 large onion
- 5 short celery stalks
- mixed herbs
- 1 Ina Paarman beef stock pot
- 2 packets tomato paste
- 1 can chopped tomatoes
- 3 fresh tomatoes, chopped
- 1 lamb shank
- 4 lamb neck pieces (or whatever lamb you have in the fridge)
- garlic (I used about 7 cloves – heavy hand, I know)
- olive oil
- salt and black pepper to taste
- a splash of red wine
Method
1. Cook the beans
No time for soaking, so I pressure cook the sugar beans in plain water for about 40 minutes. Then I rinse them and set them aside.
2. Soup base on the stove
Sauté the chopped onion and garlic in olive oil. Add the celery, fresh tomatoes, tomato paste, canned tomatoes, and carrots.
Mix the stock pot with a bit of water and add it to the pot. Let it simmer nicely. I also added a splash of red wine and a few drops of concentrated beef stock. Once everything was cooked through, I used a hand blender right in the pot to blend the soup into a smooth texture.
3. Roast the meat
Preheat the oven to 220°C (428°F). Place the lamb shank and necks into an ovenproof dish, drizzle with olive oil, and sprinkle with mixed herbs. Salt, if you remember (I didn’t – still tasted great).
I added a bit of the soup mixture and a beef stock pot with some water for extra flavour.
Roast for about 1 hour. You can go longer until the meat is soft – I just didn’t have the time.
4. Pressure cook the meat
Transfer the roasted meat and some of the pan juices to the pressure cooker. Cook for 40 minutes, then pull the meat off the bones and set aside.
5. Bring it all together
Add the meat and cooked beans to the soup base. Let it simmer until the flavour is just right. Taste, season and serve with your choice of bread.
To serve
To enjoy your bean soup to the fullest, slice a thick piece of fresh sourdough and spread with real butter. Salt and pepper. A glass of red wine. A fire crackling in the background. You’re good to go.
Wine pairing ideas: Consider a bold red blend like a Bordeaux-style wine. Try something like Anthonij Rupert Optima or Le Chant Rouge.
Find more recipes here.
— Jana Engelbrecht
