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Lockdown day #400🇿🇦 Red speckled bean soup with eisbein. Comforting in the cooler weather.

  • 1 packet red speckled beans
  • 1 litre boiling water

Soak for 1 hour.
Drain the water and rinse the beans in clean water. Drain and tip into the inner pot of pressure cooker. Add a kettle full (± 1.5 litres) of boiling water over the beans, place the lid on and lock in place. Set on Pressure Cook High for 30 minutes. Once done allow the pressure to escape normally. Once the pressure valve drops open the lid. Strain the contents into a colander or sieve over the sink and give a quick rinse of tap water. Put the beans back in the inner pot and add the following:

  • The liquid in which the eisbein was cooked (about 1.2 to 1.5 litres, strained so as to catch the bay leaves and peppercorns). Warm the liquid in microwave to speed up the process.
  • 2 medium potatoes peeled and grated
  • 2 medium carrots peeled and grated
  • 1 large onion peeled and grated
  • 1 garlic clove minced
  • 1 cup passata tomato sauce
  • 3 beef stock cubes
  • leftover eisbein cut into small chunks
  • 100 ml fresh cream

Put the lid on the pressure cooker and set to cook for 10 minutes under Pressure Cook Low.
Once it’s done let the steam escape naturally. When the pressure release valve has dropped, open and taste and add a tablespoon of apple cider vinegar and check the saltiness. Use a potato masher to mash the beans so that about half of them bursts open if not open already. Stir the fresh cream through and serve hot with fresh warm bread.

Recipe and photo: Elsabie Templeton

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