Pinto bean and bacon soup

Pinto bean and bacon soup

Frijoles charros

From
M is for Mexican
Serves
4
Prep
10 mins
Cooking time
60 mins

Ingredients

Quantity Ingredient
100g bacon lardons
100g chorizo, roughly chopped
1 onion, roughly chopped
2 garlic cloves, finely chopped
2 serrano or jalapeño chillies, finely chopped
2 teaspoons ground cumin
400g chopped tomatoes
550g cooked, drained pinto beans
500ml chicken stock
15g coriander, roughly chopped
sea salt
1 lime, juiced

Method

  1. Place the lardons in a large saucepan and soften on a low heat for 5 minutes, stirring occasionally to render down the fat. Add the chorizo and fry for 5 minutes before adding the onion, garlic and chilli. Stir, then cover and soften for 10 minutes.
  2. Add the cumin and stir-fry for a minute before adding the tomatoes, pinto beans and stock. Stir, bring to the boil on a high heat, then reduce the heat to medium and simmer for 40 minutes uncovered.
  3. Stir through the coriander, season to taste with the salt and lime juice and serve hot.
Tags:
Mexican
Mexico
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again