Place beans, garlic, herbs and onion in a slow cooker and pour over boiling water. Set temperature on medium or auto. Cook beans for 3-4 hours or until just soft. Season with stock powder and continue to cook for another 30 minutes to allow beans to absorb flavour. Remove bay leaves.
Strain tomatoes in a colander and reserve juice.
Heat a large heavy-based frying pan. Once hot, add half the oil, onion and green onion seasoning. Saute until onion starts browning. Add garlic and chopped tomato. Fry mixture while stirring for about 10 minutes or until thickened and concentrated. Add reserved tomato juice, water, about 8 sprigs corriander, garlic & herb seasoning and sugar. Add to beans in slow cooker and cook for another 30 minutes on high.
To prepare condiments: Flash-fey chilli strips in oil over a low heat in a small pan. Set aside.
To serve: Roughly crumble tortilla chips and place a small handful in each bowl. Add a heaped tablespoonful cheese cubes. Ladle soup into bowls. Season avocado and place a generous spoonful into each bowl. Crush a few more tortilla chips over soup and top with chilli strips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (634g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 312 (66%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 26.8mg||8 %|
|Sodium 444.6mg||15 %|
|Potassium 801.3mg||21 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 21.1g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 476
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