A hearty winter delight. Packed with energy and warmth for the season. An absolutely devourable dish in our current -25C weather.
8 oz applewood smoked bacon
28 oz worth of canned pinto beans
28 oz if diced tomatoes
0.5 cup quinoa
4 cups chicken broth
1 yellow onion
3 cloves garlic
1 tsp paprika
0.5 tsp oregano
salt and black pepper
Dice the bacon and add to a pot. Cook on medium until the fat renders from the bacon and it's becoming crispy. Remove bacon onto paper towels. Decant most of the bacon fat, leaving only one tbsp in the pot.
Dice the onion and add to the bacon fat. Saute until translucent. Be prepared, for your kitchen will smell so amazing at this point that you will be highly tempted to eat all the bacon bits.
Add the minced garlic, paprika and oregano. Cook for 30 seconds.
Add the can of diced tomatoes, the beans and the stock. Bring to a simmer and add the quinoa. Cook until quinoa is done. Season with salt, black pepper and sugar is needed (this will depend on your tomatoes).