Butterbean and bacon soup

• 1 packet 500g dried butterbeans (soak in water overnight)
• 1 unsmoked bacon or gammon joint
• 2 leeks
• 2 onions
• 4 pints vegetable stock (may need more depending on beans)
• some milk

Chop the onions and leek finely and lightly saute in the bottom of a large pan until soft.

Place the uncooked bacon joint into the pan on top of the leeks and onions. Add the soaked beans and then top up with vegetable stock.

Bring the soup to a boil and then simmer on low for as long as possible. Keep an eye on how much liquid the beans are soaking up and if needed, add some more.

After a couple of hours remove the bacon joint and chop up, put back in the soup.

Add around half a pint of milk to the soup and then just before serving use a hand blender to blend half the soup to add thickness.

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