• 300g (1½ cups) sugar beans
• 500g beef marrow bones
• 2 tbsp butter
• 1 tbsp vegetable oil
• 2 large onions, chopped
• 1 clove garlic, finely chopped
• 2 large carrots, peeled and sliced
• 2 large leeks, sliced; washed well
• 2 tbsp tomato paste
• ¼ tsp allspice
• ¼ tsp ground cloves
• 1 tin chopped tomatoes
• sea salt flakes; ground black pepper
• malt vinegar
• Fresh white bread
1 Place the sugar beans in a bowl, cover with water and leave to soak for 8 hours or overnight. Rinse and drain.
2 Preheat oven to 200ºC. Roast marrow bones in a roasting pan until brown.
3 Heat butter and oil in a large pot and sauté onions, garlic, carrots and leeks until softened but without colour. Add tomato paste and spices and cook briefly, stirring.
4 Add the beans, chopped tomatoes and marrow bones, cover with water and cook, skimming off any froth that rises to the surface and topping up with water if necessary. Keep tasting to check if beans are soft (about 1 hour).
5 If any marrow is left in the bones, push out in to the soup and remove the bones. Mash the soup with a potato masher and season with salt, pepper and vinegar. Serve warm with thick slices of buttered white bread on the side.