Boontjiesop

Ingredients

 * 225 g / 8 oz / 1½ cups white beans; such as haricot
 * cold water for soaking
 * 2 litres / 3½ pints / 8¾ cups cold water for cooking
 * 2 medium leeks
 * 450 - 500 g / 16 - 18 oz mixture of cut up or cubed carrots, turnip, celery and onions
 * 4 blanched and skinned tomatoes, chopped
 * 5 cm / 2 inch green chilli, halved and deseeded
 * 2 cloves of garlic (optional), peeled and crushed
 * 1 bay leaf
 * 2 - 3 tsp salt

Directions

 * 1) Soak beans overnight in plenty of cold water to cover. Drain and put into a large heavy-based saucepan. Add measured amount of cold water for cooking. Bring to the boil and boil briskly, uncovered, for 10 minutes to prevent the possibility of food poisoning.
 * 2) Top and tail leeks leaving on about 10 cm / 4 inches of green ‘skirt’. Slit lengthwise, wash thoroughly under running warm water then thickly slice. Add to pan of beans with all remaining ingredients exept salt.
 * 3) Bring to the boil, lower heat and cover tightly. Simmer for ¾ - 1 hour until beans are soft. Remove bay leaf, season with salt and serve hot.
 * 4) Tip: The addition of a lamb bone improves the flavour.