PINTO BEAN SOUP WITH BACON

PINTO BEAN SOUP WITH BACON

PORTIONS: 4

INGREDIENTS

12 oz. / 340 g dried pinto beans

6 cups chicken broth or water with 1 chicken bouillon without MSG

1 tsp. salt

5 slices thick bacon

1 cup red onions, diced

2 garlic cloves, minced

1 celery rib, diced

½ yellow pepper, diced

½ orange pepper, diced

½ cup red pepper, diced

1 large carrot, diced

1 cup butternut squash, diced

1 potato, diced with or without skin

2 tsp. fresh thyme leaves

3 tsp. fresh oregano leaves

¼ tsp ground pepper

½ cup croutons

METHOD

Check the beans for stones o any foreign objects in it. Place the beans in a pot covered with plenty water and let it soak for about 8 hours or overnight.

Discard the water and fill with 6 cups of fresh water and salt. Bring it to a boil and with a ladle remove the foam from the top. Reduce the heat to simmer, cover and cook the beans for about 1 hour or until beans are very soft.

Cook the bacon in a frying pan at low heat. Cook it the way you like it and set aside.

Using same frying pan with the bacon fat, add garlic and onions and cook until transparent.

Add and slightly brown the vegetables, scraping the bottom of the pan to lose the bacon particles. Incorporate the vegetables to the beans. Using some of the water of the beans deglaze the frying pan and add it to the beans.

Add potato, herbs, water, chicken bouillon and pepper. Bring it to a boil, reduce heat, cover and let it simmer for about 15 minutes until potato is cook.

Cut the bacon in small pieces.

Serve the soup with croutons and bacon.