Boontjie Sop

Introduction

Hearty bean soup with beef, tomato, and sour cream garnish. Pinto beans cooked till tender, with optional vegetables for heft.

Ingredients

• 1 pak (500 g) dried pinto beans, soaked overnight in water with 1 tablespoon lemon juice
• 2.11 quarts boiling water
• 2.2 lbs beef with bones
• Salt and fresh pepper to taste
• 3 tablespoons oil (ghee, tallow, olive, or avocado)
• 2 large onions, chopped
• 2 teaspoons fresh finely chopped garlic
• 3 tablespoons tomato paste
• 2.11 quarts beef broth
• 1/2 to 1 cup sour cream
• 1/4 cup parsley

Optional

• Quartered potatoes
• Matchstick carrots
• Chopped leeks and shallots
• Peeled and diced tomatoes
• Hominy, drained (or pre-soaked if dry)

Directions

1. Drain soaked beans; add to a large pot with boiling water. Cook until beans are soft.
2. Brown beef in oil; season with salt and pepper. Add onion; cook until softened. Add garlic and tomato paste; cook 5 minutes.
3. Add broth; simmer until beef is tender and falls off bones (Instant Pot works). Remove bones.
4. Add beans and their cooking liquid. If too thick, add more broth; adjust salt to taste.
5. Serve with sour cream and parsley as garnish.

Tips

• Soak beans with acid to aid digestibility; simmer until creamy but intact.
• Skim broth as needed; balance salt after adding beans and sour cream.

Optional Additions

• Add potatoes, carrots, leeks, tomatoes, or hominy for a heartier soup.