Yummy recipe inspiration

By Drum Digital
27 September 2019
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Try this flavourful soup – and get more mealtime tips at our next DRUM Live event

Switch up your regular soup with this nutritious, kasi-style creation. Made with Imbo Red Speckled Beans, this vegetarian dish is good for your family – plus it’s budget-conscious. Perfect for a chilly evening or if you’re looking for a tasty meat-free meal alternative. 

Red speckled bean and chakalaka style soup

Serves 4 | Preparation: 1 Hour | Cooking: 45 Min 

Ingredients

Chakalaka

450g mixed red, green and yellow peppers

6 tomatoes

30ml (2T) olive oil

2 onions, finely chopped

4 garlic cloves

2 chillies, sliced

2 carrots, grated

1 celery stick, finely chopped

400g (2c) cooked Imbo Red Speckled Beans (made with 1c uncooked beans)

Soup

100g tomato puree

pinch of sugar

250ml (1c) vegetable stock

salt and pepper to taste

Method

  • Set the oven to grill.

Chakalaka

  • Roast the peppers and tomatoes whole until blackened and blistered. You can also grill the peppers over hot coals. Remove and place in a bowl. Cling-wrap the bowl and allow to cool for 10 minutes.
  • Once cooled, remove and discard the seeds, stems and charred skins and chop the peppers and tomatoes.
  • Heat the oil in a large pot on the stove (or in a potjie over the coals) and sauté the onions until soft.
  • Add the peppers and tomatoes, garlic, chili, carrots, celery and cooked beans.

Soup

  • Add the tomato puree, sugar, vegetable stock, salt and pepper. Bring to the boil then turn down the heat and simmer for 30 minutes. Season to taste and serve.

 

TIP If you're pressed for time, substitute 1 can (410g) chakalaka instead of making your own.

It's easy to cook Imbo Red Speckled Beans!

  • Cook a whole pack of beans at a time.
  • Quick-soak the beans instead of soaking them overnight.
  • Put the dry beans in a saucepan and add 3c water for every 1c beans. Bring to the boil and cook for 5 minutes.
  • Remove from the heat and leave to soak for an hour.
  • Drain and rinse the beans then boil them again in fresh water for 45-60 minutes until the beans are tender.
  • Cover with water and keep them in the fridge or deep-freeze until needed. 

Hungry for more? DRUM food ambassador Liziwe Matloha has more recipe ideas and tips for cooking with this cost-effective, versatile ingredient which she’ll share at DRUM Live. The event is packed with inspiration and advice on finances, relationships and food for the 21st-century woman who does it all!

To get your tickets go to Computicket.

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