This recipe makes 4 portions.

It uses dried Pinto Beans which need to be soaked overnight.

If using tinned Pinto Beans drain 2 tins instead.

Soak for several hours, or overnight, with a teaspoon of bi-carb. Drain, rinse and simmer on a low heat for an hour.

OR Simmer on low heat for 3-4 hours.

1 tbsp olive oil *
1 medium onion diced
1 tin chopped tomatoes * or if you are in tomato glut season roast a tray of green / nearly red tomatoes for half an hour at 200oC
4 garlic cloves chopped
4 small carrots peeled and diced
1 large potato peeled and diced
2 tsp oregano dried *
2 tsp ground cumin *
2 tsp smoked paprika *
2 bay leaves *
2 pints stock (2 tsp of bullion with boiling water) *
200g dried pinto beans *
Salt and pepper to taste *

Heat oil in a large pot over medium/high heat.
Add onion, potato and carrots sauté for about 5-10 minutes with lid on pan
Add the garlic for 1 min
Add spices for 1 min
Stir in the roasted / tinned tomatoes
Cook for 1-2 minutes, until fragrant, then pour in the vegetable stock add 2 bay leaves
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
Add more stock or water if it is too thick.
Either - put half the stock in a blender and then return to the pot
Or - use a stock blender to blend the soup to desired consistency
Taste it and add more salt/pepper/spices if needed.
Serve with Frizante Cafe (our neighbours) fresh sour dough bread.