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Pre-soak the beans over night. Cover the beans with fresh water in a saucepan, bring to the boil then simmer for 40 minutes.
Grate the potatoes and celeriac together with the garlic. In some butter fry finely sliced chilli and grated potato mix until it softens. (Use a gentle heat, be careful not to colour)
Add the stock and the red beans, bring to a boil and simmer for 45 minutes to 1 hour.
Blend the soup until it becomes smooth, add the Worcestershire sauce and salt and pepper to taste and serve.
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