This addictive dish, which my mother myseriously called Boston Bean Soup, is an old favourite of mine. It's been a family staple for many years now and I have modified it over time for maximum flavour. For me, it's the perfect remedy for any ailment and a welcome antidote to chilly Scottish nights.
Step 1
Peel your potatoes, cut them into chunks and leave them in a bowl of cold water while you prepare the meat. This will remove excess starch and improve texture.
Step 2
After removing excess fat and sinew, cut the smoked pork loin / smoked gammon into cubes and fry with some black pepper and a little oil (I use olive oil) in a large pot - I always use a large Denby casserole dish - until it's browned but not crispy.
Retaining the fat in the pan, remove the meat chunks and set aside.
Step 3
Fry your onions and paprika in the fat for 5 minutes. If the pan dries out, feel free to add more oil.
Step 4
Drain the potatoes, add them to the pot and cook everything on a high heat, stirring, for a few minutes before adding just over a litre and a half of water. Bring to the boil then lower the heat, add your black-eyed beans, stock cubes, tomato paste and ham, then stir.
Step 5
Partially cover your pot and simmer until the potatoes are tender (approx. 20 minutes). Serve with cheese on toast for maximum comfort, and enjoy!
- If you don't have smoked gammon or smoked pork loin, smoked bacon works great. In fact, the original iteration of this dish used smoked bacon.
- You may be tempted to add garlic to this soup. I urge you to try the recipe without it first.
