Priscilla’s Hearty Bean and Smoky Pork Soup

TRH Priscilla's Hearty Bean and Smoky Pork Soup

300g red speckled beans.
Soak in boiling water for 10 minutes, pour off water, then add fresh boiling water, cover and cook in the microwave for 15 minutes.
Pour off the liquid before adding beans to the pot.

Approximately 400g smoked pork rashers, cut up into little blocks.
2 carrots, grated
2 turnips, grated
4 leeks, sliced
1 large onion, chopped
A handful of celery, chopped
A handful of parsley, chopped
2 big garlic cloves, chopped
Black pepper
2 beef stock pots
1tsp Ina Paarman’s garlic and herb seasoning.

In a large pot, fry the pork cubes in a little butter until brown.
Add the onions, garlic and leeks, cook until translucent.
Add the rest of the ingredients, then approximately 1.5lt water.
Bring to the boil, then simmer until the beans are completely soft. Stir often.

Prepared, tried and tested by Priscilla Huxford

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