About this recipe:This savoury and delicious soup warms the soul. Perfect for freezing.
1kg dried pinto beans, washed
500g bacon, cut into small pieces
175g diced onion
6 green chillies, seeded and diced
3 carrots, minced
3L chicken stock
1 teaspoon garlic powder
1 bunch fresh coriander, chopped
salt and ground black pepper to taste
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Method Prep:20min › Cook:3hr15min › Extra time:4hr › Ready in:7hr35min
Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
Place the bacon in a large stock pot and cook and stir over medium-high heat until evenly browned, about 10 minutes. Add the onion, chillies and carrots; cook and stir until the carrots are soft. Pour in the chicken stock and bring to the boil. Stir in the drained beans, passata, garlic powder, coriander, salt and pepper; simmer until the beans are tender, 3 to 4 hours.
This is a hearty and tasty soup I don't like smoked bacon so used unsmoked and used smoked paprika instead I also add thyme and normal paprika and cumin it's a filling and tasty soup and it freezes really well I sometimes add chilli flakes especially when the weather is cold a nice hunk of bread and butter to dip in....heaven in a bowl! - 14 Dec 2016