BEANS AND PORK SOUP RECIPES

LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES

Lentil Soup | Pork Recipes | Jamie Oliver Recipes image

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 red onions
2 carrots
3 sticks celery
2 cloves garlic
6 rashers of higher-welfare smoked streaky bacon
a few sprigs fresh flat-leaf parsley
olive oil
½ a dried chilli
½ teaspoon dried thyme
200 g dried lentils (a mixture of green and red is nice)
1 organic vegetable stock cube optional
1 x 410 g tin of cannellini beans
extra virgin olive oil

Steps:

1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
6. Meanwhile, pick and finely chop the parsley.
7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EASY PORK 'N' BEANS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Pork 'n' Beans Recipe: How to Make It - Taste of Home image

Friends prepared the food, including these simple yet delicious baked beans, when our daughter, Briana, married Jerad Van Der Zwaag. Chili powder enhances canned beans for a rich crowd-pleasing dish.

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 20 servings.

Number Of Ingredients 8

Ingredients

2 cans (55 ounces each) pork and beans
2 large onions, chopped
10 bacon strips, cooked and crumbled
1-1/4 cups packed brown sugar
1/3 cup vinegar
1/3 cup ketchup
5 teaspoons chili powder
1 tablespoon ground mustard

Steps:

In a Dutch oven, combine all ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 1 hour or until heated through.

Nutrition Facts : Calories 150 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 30g carbohydrate (19g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving

1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
6. Meanwhile, pick and finely chop the parsley.
7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

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EASY PORK 'N' BEANS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Friends prepared the food, including these simple yet delicious baked beans, when our daughter, Briana, married Jerad Van Der Zwaag. Chili powder enhances canned beans for a rich crowd-pleasing dish.
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1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
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