Spicy Bean with Bacon Soup

    7 hours 35 min

    This savoury and delicious soup warms the soul. Perfect for freezing.

    45 people made this

    Serves: 16 

    • 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
    • 425g passata
    • 1 teaspoon garlic powder
    • 1 bunch fresh coriander, chopped
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:3hr15min  ›  Extra time:4hr  ›  Ready in:7hr35min 

    1. Place the pinto beans into a large container and cover with several inches of cool water; let stand 4 hours. Drain and rinse.
    2. 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.

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