Ingredients:
500g dried haricot beans
55g fatty bacon (or 1 tbsp butter)
2l water
500ml milk
2 onions, diced
1 small piece of swede (turnip in Scotland), diced
1 carrot, diced
salt and freshly-ground black pepper, to taste
Method:
Wash and pick over the beans, place in a large bowl, cover with plenty of water and set aside to soak over night. The following day, remove as many of the skins as you can then drain the beans, transfer to a large pot and add the water and the bacon (or butter). Bring to a boil and continue boiling for about 50 minutes, or until the beans are tender (if you are in a hurry add a pinch of bicarbonate of soda to the beans before boiling).
When the beans are completely tender add the onion, swede and carrot. Bring back to a boil, reduce to a simmer, cover the pot and cook for 2 hours more. Now stir in the milk (you can add a little cornflour to thicken at this stage, if desired) and season to taste with salt and black pepper.
Ensure the soup is hot through and serve in a tureen accompanied by oatcakes.
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