Ingredients:
9 ounces mixed dried beans
2 medium potatoes, peeled and cubed
1/2 red bell peppers, chopped
1/2 green bell peppers, chopped
4 slices bacon, roughly chopped
3 shallots, chopped
2 spicy sausage, sliced thickly (optional)
1 (14 ounce) cans stewed tomatoes with herbs
2 -3 cups vegetable broth
1 teaspoon chipotle chiles
1/2-1 teaspoon hot chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
2 garlic cloves, minced (optional)
salt, to taste
pepper, to taste
Directions:
Soak the beans overnight in water, drain and rinse.
Cover generously with fresh water and boil rapidly for about 10 minutes, skim the foam off and simmer for 1 1/4 hour or until cooked.
Boil the potatoes in salt water until done, approximately 10-15 minutes, drain, cover and set aside.
Fry the bacon and shallots until bacon starts to crisp and shallots turn golden, set aside.
When the beans are cooked, take about 1/3 of them out with a slotted spoon and set aside.
Add the tomatoes to the rest of the beans and the ‘bean water’ and puree using a stick blender or food processor until fairly smooth.
Depending on how much liquid you have from the beans you may want increase/decrease the amount of broth.
Add the broth and stir, then add the peppers, bacon (make sure you get all the juices from the pan), shallots, sausages (if using), potatoes and the rest of the beans.
Season to taste with the above spices and the garlic (if using) and simmer for another 30 minutes until all the flavours have combined and everything is heated through.
Serve with crusty bread.
The flavours are even better the next day, as with many bean or lentil soups.
Servings: 4
Time preparation: 15 min.
Time total: 135 min.