Cape Malay Bean Soup (South Africa)
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INGREDIENTS 2 cups (1 pound) dried pea beans, or other small white dried beans 2-½ to 3 quarts water 3 tablespoons vegetable oil 1 cup coarsely chopped onions ½ cup leeks, thoroughly washed, coarsely chopped, including 2 inches of green tops ½ cup scraped, thickly sliced carrots 2 pounds lean short ribs of beef, trimmed of fat and cut into 1-inch lengths 3 pounds beef marrow bones, sawed into 1-inch lengths (not chopped) 3 medium-sized firm ripe tomatoes, peeled, seeded, coarsely chopped,     OR 1 cup chopped drained canned tomatoes Fresh lemon peel, 2 x 3-inch strip ½ teaspoon ground mace 1 tablespoon salt ¼ teaspoon ground hot red pepper Freshly ground black pepper 2 tablespoons finely chopped fresh parsley 2 teaspoons finely chopped fresh hot chilies (use caution) In a large sieve or colander, wash the beans under cold running water until the draining water runs clear. In a heavy 4 to 6 quart casserole or kettle, bring 2-½ quarts of water to a bubbling boil over high heat. Drop in the beans, boil uncovered for 2 minutes, turn off the heat and let them soak for 1 hour. Drain the beans in a fine sieve set over a bowl, measure the liquid and add enough fresh water to make 2-½ quarts. Return the beans and liquid to the casserole. Meanwhile, in a heavy 8 to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions, leeks and carrots and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown. Watch carefully for any sign of burning and regulate heat accordingly. With a slotted spoon, transfer the onion mixture to a bowl and set aside. Add the short ribs and marrow bones to the beans and bring to a boil over high heat, skimming off scum and foam as they rise to the surface. Add the reserved onion mixture, the tomatoes, lemon peel, mace and salt, and reduce the heat to low. Simmer partially covered for 1 ½ to 2 hours, or until beans are tender and the meat shows no resistance when pierced with the point of a small, sharp knife. Remove the short ribs, marrow bones, and lemon peel from the soup, and discard the marrow bones and peel. Remove the meat from the short ribs and cut it into ½-inch pieces; discard the rib bones and fat. Pour the remaining contents of the casserole into a sieve set over a deep bowl. With a large spoon, rub the vegetables through a sieve. (If you prefer, purée the bean mixture in a food mill or in a blender or processor.) Return the puréed vegetables and the liquid to the casserole and add the meat, red pepper and a few grindings of black pepper. Stirring constantly, cook over moderate heat for a few minutes to heat the soup through. Adjust seasonings and serve at once. Just before serving, garnish the soup with the parsley and hot chilies. Serves 8