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1
You may chose to add more or less beans depending on how thick you like the soup as well with the greens.
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2
I prefer this soup with lots of greens and reasonably thick.
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3
You can add potatoes to make the soup thicker aswell but I chose not too.
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4
Sort through the beans and discard any hardened kernels then wash in 3-4 changes of clean water.
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5
Next soak the beans in water 24 hours before cooking and ensure the beans have enough water to cover them fully.
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6
Add 1.5 litres of fresh water to a pressure cooker.
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7
Discard the old water and add the beans.
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8
Cook for approximately 30 minutes.
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9
If you don't have a pressure cooker you can cook them using a saucepan.
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10
Add 1.5 litres of fresh water to the saucepan and bring to the boil for at least 20 minutes.
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11
Lower heat and Simmer for another 30-40 minutes or until beans are almost mushy ensuring saucepan does not run dry.
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12
Set the cooker aside until needed when the beans are done.
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13
To prepare your greens rinse well and cut off the storks.
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14
Role 2-3 leaves as tightly as you can and slice as thinly as you can through the leaves.
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15
Place the greens in a bowl, 5-10 minutes before cooking add lukewarm water to the greens.
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16
In another saucepan bring water to the boil.
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17
Add the cabbage to the water once it has started to boil.
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Press down with a spoon to submerge as much of the greens as possible.
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19
Boil for 5-6 minutes pressing down with the spoon often.
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20
While the cabbage is cooking blitz about 3/4 of the beans.
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21
Add the blitzed mixture back to the pan as well as the whole beans, along with the water the beans have cooked in.
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22
Add the pan back to the hob on a medium to high heat.
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23
Add the garlic, onion, stock cube, bay leaves and salt to the beans.
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24
Add the rest of the water (500ml).
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25
Drain the greens and add them to the soup.
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26
Drizzle with the olive oil and stir.
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27
Bring to the boil for a further 25-30 minutes.
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28
Stirring occasionally.
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29
2-3 minutes before turning the heat off add in the chopped coriander.
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30
(You may chose to add more or less.
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31
I roughly added about 5 tablespoons, but its your choice.)
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32
Remove the saucepan from the heat.
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33
Check seasoning, more salt maybe needed.
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34
Add another drizzle of olive oil, I added about another 3-4 tablespoons.
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35
And stir.
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36
Let the soup rest for at least 10 minutes and serve.
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37
I garnished with fresh parsley and olive oil when I plated the soup.
