Equipment
* optional
Ingredients
Soup Base
- 30 ml olive oil
- 10 bacon, roughly chopped
- 500 g red onion, roughly chopped
- 1125 g tomato, roughly chopped
Seasoning and Liquids
- 12 g smoked paprika
- 3 star anise
- 5 g salt, to taste
- 2 g black pepper, freshly ground
- 1000 ml water
Finishing
- 400 g pinto beans, drained
Nutrition (per serving)
Method
Heat the olive oil in a large pan over moderate heat.
Add the chopped bacon and onions to the pan. Cook until the bacon develops color and the onions become translucent.
Add the roughly chopped tomatoes to the mixture.
Stir in the smoked paprika and star anise. Season the mixture with salt and freshly ground black pepper.
Pour 1000ml of water into the pan. Bring the liquid to a simmer, then cover and cook for 30 minutes, stirring every 10 minutes.
Add the drained pinto beans to the soup and continue cooking for 5 minutes.
Allow the soup to cool completely before dividing it into six freezer bags for storage.
Chef's Notes
- Remove the star anise pods before serving to avoid biting into them.
- For a creamier texture, partially blend the soup before adding the pinto beans.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 1 month — Divide into individual freezer bags for easier thawing.
Reheating: Thaw completely. Reheat in a saucepan over medium heat until reaching a vigorous boil (100°C/212°F).
