Chilli Beans are something I really enjoy making and eating in an assortment of ways. Here is another twist on chilli beans that is a heart warming, soul satisfying soup. Served with torn basil leaves and your favourite crusty bread, you will find yourself going back for seconds! This dish is so satisfying in so many ways. Give it a go, it's well worth it. Use only dried beans and soak them overnight, this makes a rich broth for your soup base the next day. If you wake up in the morning and hadn't planned ahead to have this dish for dinner, then it's not too late. Put your beans and stock on after breakfast and gently simmer throughout the day, adding more stock or water if it evaporates too much. Add your remaining ingredients about 1 1/2 hrs before dinner that night and cook them. Your beans should be softened and your lentils dissolved into the rich stock just as if you had soaked them overnight. Another thought I just had is if you have a slow cooker, place them in that first thing in the morning and see how that goes. Let me know if that works for you.
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