This bean soup, which also includes meat, is typical of the Anglo-Saxon pottage – the most widely eaten dish from Anglo-Saxon times to the Middle Ages.
Equipment
Weighing scales
Measuring jug
Large lidded saucepan
Colander
Small frying pan
Large frying pan
Preparation method
Day 1
The day before you make the soup place the beans in a large pot with three times the amount of water needed to cover them. Cover the pot with a lid and soak the beans overnight.
Day 2
The next day strain the beans and return to the pot. Cover with the lamb stock and bring to the boil.
Simmer the beans for 2 to 3 minutes. Take off the heat and set aside for an hour.
Heat the oil in the small frying pan and sauté the onion, carrot and garlic on a moderate heat until the onion is translucent.
Remove from the heat and set aside.
Heat a little lard in the frying pan and fry the minced lamb until caramelised and turning brown.
Remove from the heat and set aside.
Return the beans to the hob, add the vegetables and lamb and bring to the boil.
Reduce the heat and simmer gently, covered, for an hour and a half. Stir occasionally and if it begins to dry out add boiling water.
Serve immediately.
Tip: After you have peeled onions, shallots or garlic cloves, cut them in half and remove the inner shoot as it can cause indigestion.For tips on making soups see my guide for making soups and stews here.
