Recipe by: Julie Knox

Serves: 8 – 10 as small soup portions


  • 500 g pinto beans (sort, rinse, and discard “floaters’)
  • 2 medium onions, chopped
  • Bunch of coriander, chop stalks and leaves
  • 1 serrano chili
  • 4 tomatoes, chopped
  • 150 g bacon, chopped and half-cooked


  • Soak the beans overnight (you can also soak in hot water for 1 hour).
  • Put all the ingredients in a pan with 1 litre water.
  • Cook until the beans are soft (2-3 hours). You can also use a slow cooker (12 hours) or a pressure cooker (1 hour).
  • Add more onion, coriander, tomato and chili for a “fresh taste”.
  • Add salt only once beans are cooked (otherwise beans will be hard!).