Slow Cooker Bacon and Bean Pottage
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 rashers Bacon (chopped)
- 1 cup canned Kidney beans (drained)
- 2 cups canned navy bean (drained)
- ⅔ cup Chorizo (cut into thin strips)
- 4 large vine Tomatoes
- 2 cups vegetable stock
Product recommendation
Suggested variation; add 1 tsp Worcestershire sauce to the slow cooker before cooking for a spicier soup.
Preparation steps
1.
Heat the olive oil in a large casserole dish set over a medium heat until hot. Saute the onion, garlic and bacon with a little salt for 6-7 minutes, stirring occasionally until the onion has softened.
2.
Add the canned beans, chorizo, stock, tomatoes and seasoning and stir well.
3.
Pour into a slow cooker and cook on a low setting for 4 hours until the beans are tender and have absorbed the stock to leave you with a thickened soup. Adjust the seasoning to taste before ladling into warm soup bowls. Serve immediately.
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