500g brown sugar beans
1 onion, chopped
2 cloves garlic, minced
1 large/2 medium carrots, finely diced
2 leeks, finely sliced
500g beef, 1,5 – 2cm cubes
2 litres beef stock
45ml Worcestershire sauce
Soak the beans in a bowl filled with cold water for a minimum of 6 hours.
Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE!
Place another large saucepan on a medium heat and add a splash of vegetable oil.
Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent.
Add the beef, season well with salt and pepper and stir-fry for 5 minutes.
Pour in the beef stock and Worcestershire sauce and bring to the boil.
Turn the heat down to a simmer and cook for 1 hour.
Drain the beans, mash them roughly and add to the beef mixture.
Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature.
Taste the soup and adjust the seasoning.
Serve steaming hot with a fresh crusty bread.
My Whisk and I 