WARM UP THE WINDY MONTH WITH A HEARTY SOUP!

As the colder days get less and the new seasons starts to approach with the August winds, why not cook up a storm in the kitchen with this delicious, hearty spicy bean soup! Full of healthy and nourishing vegetables, this dish will leave you well fed and satisfied after a long and busy day of work. Definitely a family favourite this year! 

The recipe book, Clover Mama Afrika Recipe Book – I cook, because we eat!  has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their small business dreams through the Clover Mama Afrika project, which aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which they can use to derive an income from, in order to support orphaned and abused children and the elderly and infirm.

The cookbook can be purchased at Lapa Publishers and costs R230.00.

SPICY BEAN SOUP

Serves 12

Ingredients

1kg Red speckled beans, rinsed, cleaned and soaked in 2 L cold water overnight

¼ cup (60g) Clover Butro Full Fat Modified Butter

2 T (30ml) Clover Olive Pride Extra Virgin Olive Oil

2 Large onions, sliced

3 T Garlic, chopped

2 T Dried chilli flakes

3 Large carrots, peeled and cubed

2 Large potatoes, peeled and cubed

1 can (410g) Chopped and peeled tomatoes

1 sachet (50g) Tomato paste

1T Sugar

2 Bay leaves

Salt and pepper to taste

Clover Cheddar

Ciabatta bread, sliced 

Method

1. Heat the butro and the olive oil in a very large heavy bottomed pot.
2. Fry the onions over a medium heat until translucent.
3. Add garlic and chilli flakes and fry for another 2 minutes until fragrant.
4. Add the potatoes, carrots, tomatoes and tomato paste.
5. Add the beans and 3 – 4 litres hot water.
6. Add the sugar and bay leaves, stir well.
7. Cook for 5 to 6 hours until the beans are soft, adding more hot water if needed.
8. Liquidise the soup in batches, reserving some whole beans for garnish.
9. Garnish with some of the reserved beans, extra chilli flakes and a drizzle of olive oil.
10. Serve with cheesy toasts.