A recipe for those home cooks who love the classic combination of beef and red wine, and the richness and tenderness that comes from a slow-cooked meal. Red wine brings depth of flavour to the recipe as well as antioxidants, and in small doses it is even shown to promote heart health. Black beans add an earthiness to the broth, and are also an excellent source of folate, vital for cell and tissue health. The slow-cooked beef is mouth-wateringly tender, and combines with the spinach to offer a meal high in iron and riboflavins, essential for metabolism and blood health.
Although the cooking time comes in at just under two hours, preparation is simple, making this a recipe you can quickly set up on the stove and leave to simmer. Hearty and healthy, the perfect soup for filling your kitchen with warming aromas on a cold night.
Preparation Time: 20 minutes (and overnight soaking)
Cooking Time: 2 hours
|200 g black-eyed beans||1 tbsp olive oil|
|1 brown onion, finely chopped||1 garlic clove, crushed|
|10 cups beef stock||60 ml dry red wine|
|2 tbsp tomato paste||500 g beef|
|250 g trimmed spinach, chopped|
- Soak the beans in water overnight.
- Drain beans then rinse under cold water, then drain them again completely.
- In a Large Saucepan, heat the oil then add chopped onion and crushed garlic and stir till onion is softened.
- Add beef stock, red wine, tomato paste and beef to the pan; bring to a boil.
- Reduce heat and simmer with lid on for 40 minutes.
- Remove lid and simmer for 30 more minutes.
- Remove beef and put aside, then add the beans; bring to a boil.
- Reduce heat; simmer, uncovered, until beans are tender.
- Chop beef coarsely, return to pan with spinach; simmer with lid off until soup is hot.
- Season as desired.