Pork Bean Soup Infused with Cumin

Irene Muller

5 from 1 vote

Try our Pork Bean Soup for those chilly evenings that will also help you get in that necessary protein as well as immune boosting properties!

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Prep Time 20

Servings: 10

Course: Soup

Cuisine: Global

750 g Pork chops, diced or shoulder blades It is a highly versatile cut, It can be diced or kept on the bone or deboned and trimmed
60 ml olive oil extra virgin
2 onions chopped
2 carrots chopped
2 cloves garlic chopped
115 g tomato paste
1 kg dried red beans
10 ml paprika
1 tsp white pepper
2 tsp dried cumin
salt to taste
Fresh Lemons Dried Chillies for garnishing.

Place a heavy-based pot or the pressure cooker on medium heat, add 1/2 of the oil and fry the pork pieces until golden brown
Remove the meat and set aside, then add the remaining oil and saute the onions and carrots in the same pot over medium heat until soft and glossy
Stir in the garlic, cumin, paprika, and the tomato paste, fry for an extra 5 minutes, add the soaked beans and fried meat, fill the pot with water 3/4 full
Cover with a lid and bring to the boil, season to taste, and simmer for about 1 to 2 hours or until the beans are soft

Method using a Pressure Cooker:

Season soup with salt and ground black pepper
Lock the pressure cooker lid in place and turn the steam vent handle to Sealing, cook for 12 to 20 minutes on High pressure
Let pressure release naturally for 10 minutes, then turn the steam vent handle to Venting to quick-release remaining pressure