Ingredients

• 2 tbsp olive oil
• 10 rashers smoked streaky bacon
• roughly chopped
• 5 red onions
• roughly chopped
• 15 medium tomatoes
• 2 tsp smoked paprika
• 3 star anise
• salt and freshly ground black pepper
• 1 x 400g/14oz can pinto beans

Directions

• Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.
• Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.
• Add the smoked paprika and star anise
• and season well with salt and freshly ground black pepper.
• Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.
• When 30 minutes have elapsed
• tip in the drained pinto beans and cook for a further five minutes.
• If you intend to freeze the soup
• allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.
• When you wish to cook the soup
• de-frost thoroughly and
• when reheating
• ensure that that you bring the soup to a vigorous boil.