Rustic Pork & Bean Soup Fragrant with Warm Cumin
There are soups that feed you, and then there are soups that restore you. Make ahead: This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
Equipment
- Pressure Cooker or Dutch Oven
Ingredients
- 750gm pork shoulder or chops diced (bone-in or boneless)
- Choosing your pork: Pork shoulder is ideal for long, slow cooking — the connective tissue melts into the stew, adding body and richness. Bone-in pieces add extra depth of flavour; simply remove the bones before serving if preferred.
- 60ml olive oil divided
- 2 onions roughly chopped
- 2 carrots roughly chopped
- 2 garlic cloves finely chopped
- 115gm tomato paste
- 1kg dried red beans soaked overnight and drained
- Bean prep: Don't skip the overnight soak — it significantly reduces cooking time and improves texture. If you're short on time, cover beans in cold water, bring to a boil for 2 minutes, then soak for 1 hour.
- 10ml smoked paprika
- 2 tsp ground cumin
- 1 tsp ground white pepper
- 1 tsp salt or to taste
- 2 lemons slicing them into wedges
- 4 tsp dried chilies for garnish
Instructions
- Sear the pork: Heat a heavy-based pot or Dutch oven over medium-high heat. Add half the 60 milliliters olive oil, divided and, working in batches if needed, sear the 750 grams pork shoulder or chops, diced (bone-in or boneless) until deep golden brown on all sides, about 3–4 minutes per batch. Transfer to a plate and set aside.
- Build the base: Reduce heat to medium and add the remaining 60 milliliters olive oil, divided to the same pot. Add the 2 onions, roughly chopped and 2 carrots, roughly chopped and cook, stirring occasionally, until softened and glossy, about 8 minutes 08:00. Add the 2 garlic cloves, finely chopped, 10 milliliters smoked paprika, 2 teaspoons ground cumin, and 1 teaspoons ground white pepper, then stir in the 115 grams tomato paste. Cook for a further 5 minutes, scraping up any browned bits from the base of the pot.
- Simmer: Return the seared pork to the pot along with the drained 1000 grams dried red beans, soaked overnight and drained. Pour in enough cold water to fill the pot three-quarters full. Bring to a boil, then season with 1 teaspoons salt. Reduce heat to a gentle simmer, cover with a lid, and cook for 1½–90 minutes 90:00, or until the beans are completely tender and the broth is rich and fragrant.
- Finish and serve: Taste and adjust seasoning. Ladle into deep bowls and garnish with 4 dried chillies (for garnish). Serve immediately with halved 2 lemons, halved (for serving) on the side for squeezing over.
- Pressure cooker method: Follow steps 1 and 2 using the sauté function of your pressure cooker. After adding water in step 3, season with 1 teaspoons salt and ground black pepper, then lock the lid in place and set the steam vent to Sealing. Cook on High pressure for 12–20 minutes 20:00. Allow pressure to release naturally for 10 minutes, then carefully turn the vent to Venting to release any remaining pressure. Finish and serve as above.