As I have previously mentioned I have a pea-loving spouse, but he is also rather partial to beans too. His discovery of curried baked beans was a joy to behold. Less so was my discovery of Dutch brown bean soup. He loves it, I find it rather, well, beany and bland. I also cannot match his joy of goulash soup which I find rather chewy. So I blended the 2 to create what is possibly now my favourite – Brown Bean Goulash Soup.
And it is so easy – ready in 20 minutes, if that.
Fry off (no oil needed) 200g of bacon lardons (I use smoked bacon). When the fat from the bacon is free add a chopped onion or a chopped leek. Then add 2 x 500g tins of brown beans. Mash it all up with a potato masher – I like to see some whole beans, but I like a lot of the beans broken down to thicken the soup. Add a carton of sieved tomato, 1.5 litres of boiling water and a couple of stock cubes. Add up to 5 teaspoons of paprika powder – I do 3 smoked paprika, 1 plain paprika and 1 hot paprika. Lovely. Bring soup up to the boil and then simmer for 15 minutes. At this point add a sliced smoked sausage (rookworst) to the pan. Season to taste – I just use black pepper.
Like many things it tastes better the next day. Perfect cold weather fare.