Red Kidney Bean and Beef Soup

What you need

Ingredients

Measured for 8 servings.

• 370 gCooked kidney beans, drained
• 80 gCarrots
• 30 gSpring Onions
• 4 gThyme
• 120 gOnion
• 1 gBlack Pepper
• 2 pcs (approx. 238 g)Red Pepper
• 20 gGarlic Clove
• 6 gGround allspice
• 908 gBoneless beef shank, cubed
• 2000 mlWater
• 4 pcs (approx. 720 g)Potatoes

Make it

Method

1. 01

   Use 370 g already-cooked or canned kidney beans, drained and rinsed; do not use dried raw beans for this 120-minute method. Cut 908 g boneless beef shank into small even cubes and dice the 720 g potatoes, 80 g carrots, 120 g onion and two red peppers (about 238 g). Chop 20 g garlic and 30 g spring onions.

2. 02

   Put beef, onion, garlic, carrot, red pepper, 4 g thyme, 6 g ground allspice and 1 g black pepper in a large pot with the listed 2 litres water. Bring to a boil, skim the surface, then simmer gently, partly covered, about 80–90 minutes until the beef begins to soften; add a little water only if evaporation exposes the meat.

3. 03

   Add the diced potatoes and cook another 20–25 minutes until they are tender. Stir in the drained cooked beans and spring onions for the final 5–10 minutes until hot throughout; mash a few beans against the pot if a thicker broth is wanted.

4. 04

   Check the beef is fork-tender and the broth is hot, then divide beef, potatoes, beans and liquid evenly into 8 bowls. This measured variation contains no unlisted oil, coconut milk, raw-bean shortcut or flour dumplings.