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Blanco’s Bean Soup

2 Cups Dry Beans (sugar beans etc)

750g Beef Shanks

500g Carrots

2 Onions

2 Sticks Celery

3 Medium Potatoes

2 Sprigs Rosemary

2 Sprigs Thyme

3 Bay Leaves

2 Whole Cloves

2 Cloves Garlic

  1. Soak beans overnight (or for at least 5 hours)
  2. Brown Beef Shanks in hot pan
  3. Place in saucepan with 1 whole carrot, 1 whole onion, 1 stick celery, the herbs and crushed garlic. Add 4 liters of water.
  4. Bring to boil and let simmer for further 2 hours or until meat is tender.
  5. Take out meat and strain the stock.
  6. Add beans to the stock and cook until beans are soft.
  7. Chop remainder of carrots and onion and add.
  8. Chop meat and potato in small pieces and add to the soup (add water if soup is too thick)
  9. Add salt and pepper to taste.

Garnish with parsley and serve with home-baked bread.