Boontjiesop (Traditional South African Bean Soup)
Boontjiesop
There's a bowl of boontjiesop that always tastes like home: thick, hearty and full of gentle spice, the kind of soup that grandmothers ladled into enamel bowls while children warmed cold hands on the rim. It's humble, forgiving and endlessly adaptable. Always cooked slowly until the beans melt into a silky, nourishing broth dotted with tender vegetables and the comfort of slow time.
Ingredients
- 400–500 g dried beans (red speckled sugar beans or dried bean of choice), soaked overnight and drained
- 2 tbsp vegetable oil or butter
- 2 large onions, finely chopped
- 3 carrots, peeled and sliced
- 2 sticks celery, sliced
- 2 potatoes, peeled and diced (optional)
- 3 bay leaves
- 400–500 g smoked ham hock (or a smoked beef bone)
- 400 g can chopped tomatoes
- 1–2 tbsp mild Rajah curry powder or paprika (optional)
- 2 tsp salt
- 1 tsp black pepper
- 1–2 tbsp vinegar or lemon juice (to brighten at the end)
- Fresh parsley or spring onion, chopped, to garnish
- Water or stock to cover (about 1.5–2 litres)
Method
- Drain the soaked beans and place in a large heavy pot. Cover with fresh cold water or stock so beans sit about 2.5–5 cm below the waterline. Bring to the boil, skim any froth, then reduce to a gentle simmer.
- In a frying pan, warm the oil or butter and soften the onions until translucent. Add carrots, celery and potatoes and cook for 2–3 minutes.
- If using curry powder or paprika, add now and stir for a minute to wake the spices.
- Add the sautéed vegetables to the simmering beans along with the bay leaves and ham hock or bone.
- Add the canned tomatoes. Simmer gently, partially covered, until beans are tender and the soup has thickened — about 1–1.5 hours.
- Remove the ham hock or bone, shred any meat and return it to the pot.
- Season with salt, pepper and a splash of vinegar or lemon juice to lift the flavours. For a thicker soup, mash a cupful of beans against the side of the pot or use a stick blender for a few pulses.
- Adjust seasoning and serve hot, sprinkled with chopped parsley or spring onion.