This hearty flavour-full sugar bean soup with ham bone and bacon has a great flavour, is very nutritious and just the right dish for a cold winter evening. Serve with thick slices of crusty bread.
200 g sugar beans, soaked overnight and drained
750 g pork shanks OR 1 ham bone with some meat on it
3 rashers bacon, finely chopped
2 litres cold water
30 ml butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 carrot, thinly sliced
15 ml salt
2 ml pepper
Place meat, bacon and water in a large saucepan.
Bring to boil then simmer, covered, until meat is tender (2 hours for pork shank, 1 hour for ham bone).
Melt butter in a frying pan and sauté onion, celery and carrot for 3 minutes.
When meat is tender, add sautéed vegetables and beans and simmer, uncovered, for 20-30 minutes. Skim soup if necessary.
Remove meat and bones, cube and reserve meat, discard bone, fat and gristle.
Purée remaining contents of saucepan and return to saucepan with meat.
Add salt and pepper and bring to boil. Serve at once.