This is delicious as a soup, or thickened up as a main meal - taken from The Children's Food Trust
- Sharp knife
- Chopping board
- Can opener
- Measuring jug
- Measuring spoons
- Wooden spoon
- 1 red pepper
- 1 medium onion
- 2 x 400g cans mixed beans
- 1½ litres boiling water
- 1 reduced-salt vegetable stock cube
- 30ml vegetable oil
- 5g chilli powder
- 130g pancetta cubes
- 10g paprika
- 10g plain flour
- Wash the peppers and onions, chop into 1cm pieces.
- Open the cans of beans and empty the contents into a colander. Rinse the beans under the tap and set to one side.
- Measure 1½ litres boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.
- Turn the hob onto a medium heat and heat the oil in the saucepan. Add the onion, pepper, chilli powder and pancetta and fry until soft and the pancetta begins to crisp.
- Add the paprika and flour and mix well.
- Stir in the beans.
- Pour on the stock, stir well and turn down the heat.
- Simmer over a low to medium heat for around 20–30 minutes until the liquid reduces and the soup thickens.
To make a vegetarian friendly version remove the pancetta