BEAN SOUP WITH CHEESY GARLIC BREAD

SERVES 6 SOAKING: OVERNIGHT PREPARATION: 20 MIN COOKING: ABOUT 2 HOURS 500g dried soup beans, soaked overnight in water 300g potjiekos lamb, cut into smaller pieces salt and pepper 15ml (1T) oil 2 onions, chopped 4 garlic cloves, crushed 4 thyme sprigs or 2,5ml (½t) dried thyme pinch of ground nutmeg 500ml (2c) beef stock GARLIC BREAD 6-8 slices of bread of your choice 4 garlic cloves, crushed 100g grated cheddar cheese 1 round feta cheese, crumbled TO SERVE few extra sprigs of fresh thyme 1 Drain the beans and transfer to a large pot. Cover with water and boil for 40 minutes or until soft but not mushy. 2 While the beans are cooking, season the lamb well with salt and pepper. Heat the oil in another large pot and brown the meat. Remove from the pot and set aside. 3 Add the onions, garlic and thyme to the meat pot and fry until fragrant. Return the meat and add the nutmeg and stock. Cook for 45-60 minutes or until the meat is tender, stirring occasionally and adding water as needed – don’t let the meat become dry. 4 Drain and rinse the beans when soft. Add to the meat and simmer for 15 minutes. Season with salt and pepper if needed. 5 Garlic bread Preheat the oven to 200°C. Grease a baking sheet with nonstick spray. 6Arrange the bread on the prepared baking sheet. Mix the garlic with the cheddar and feta cheeses in a bowl and sprinkle over the bread. Toast in the oven for 10-12 minutes or until golden and the cheese has melted. 7 To serve Garnish the soup with thyme and serve with the bread. S