Davids Bean Soup

Davids Bean Soup

The first time I made this soup I posted a photo on Instagram and immediately got requests for the recipe. Always a good sign. And I’m happy to report it lives up to expectations!

500g (1lb) dried white beans
1 ham hock or large piece spec or bacon
4 onions, chopped
1 bay leaf
2 sprigs rosemary, leaves chopped
1/4 cup extra virgin olive oil

1. Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you’ve got.

2. Place hocks or bacon and onion in a large soup pot. Add 8 cups water and bring to the boil. Simmer for one hour.

3. Drain the soaked beans and add to the pot. Simmer for another 1-2 hours or until beans cooked and the ham is falling off the bone.

4. Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones. Taste and season well. Either refrigerate or bring back to a simmer.

5. When you’re ready to serve, make the rosemary oil by placing the rosemary and oil in a small saucepan on a medium heat. When it starts to sizzle, remove from the heat.

6. Serve hot soup with rosemary oil drizzled over.

Variations

no soaking time – just add the dried beans to the pot at the beginning with the ham and an extra cup of water.

vegetarian – skip the ham hock and use vegetable stock instead of the water.

more veg – add chopped carrot, celery, sweet potato, potato, tomato and/or parsnip with the onion. Before serving stir through finely sliced kale, spinach or other greens.

rosemary oil alternatives – replace rosemary with sage leaves, thyme or 2 tablespoons chopped dried or fresh chilli.

different legumes – replace beans with lentils (no soaking), split peas (no soaking), chickpeas (soak) or other dried beans (soak).

short on time – replace ham hock with bacon and use 4 cans beans and 4 cups chicken stock. Brown bacon add beans and stock and simmer until hot.

carb lovers / more substantial – serve with garlic or crusty bread.

Waste Avoidance Strategy

dried white beans / bay leaf / virgin olive oil – keep them in the pantry.

ham hock or large piece spec or bacon – freeze it.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

rosemary – will keep in a plastic bag in the fridge for weeks. Also freezes well.