Midnight soup with beans

Name: Midnight soup with beans
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 100 g dried red, white and black beans; 100 g streaky smoked bacon; 200 g Onions; 2-3 Garlic cloves; 800 g Beef (from the bow); 2 can(s) (850 ml each) peeled tomatoes; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 3 Bay leaves; 1 TEASPOON dried herbs of Provence; 1 (approx. 500 g) small perennial Chinese cabbage; 2 Kabanossi or Mettenden (approx. 100 g each)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

100 g dried red, white and black beans
100 g streaky smoked bacon
200 g Onions
2-3 Garlic cloves
800 g Beef (from the bow)
2 can(s) (850 ml each) peeled tomatoes
7-10 Tbsp Salt
1 TEASPOON Peppercorns
3 Bay leaves
1 TEASPOON dried herbs of Provence
1 (approx. 500 g) small perennial Chinese cabbage
2 Kabanossi or Mettenden (approx. 100 g each)

Directions

1
Soak the beans separately in plenty of water overnight. Cut the bacon into cubes. Peel and dice onions and garlic. Wash the beef. Chop tomatoes with a knife while still in the can.
2
Shake beans on a sieve and rinse. Drain bacon in a pot. Fry onions and garlic in the bacon fat. Add beef and beans. Deglaze with 1 1/2 litres of water and canned tomatoes. Add salt, peppercorns, bay leaves and dried herbs. Cover and simmer for about 1 3/4 hours. Skim off any foam that develops in between. Clean and wash the Chinese cabbage and cut into fine strips. Cook for about 15 minutes.
3
Add salt, peppercorns, bay leaves and dried herbs. Cover and simmer for about 1 3/4 hours. Skim off any foam that develops in between. Clean and wash the Chinese cabbage and cut into fine strips. Cook for about 15 minutes. Take out meat and cut into cubes, sausage into slices. Put both in the pot and season to taste