Pinto Bean Soup
2 cups dry pinto beans
5 1/2 cups water, divided
2 (14.5-oz) cans low-sodium chicken stock
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (14.5-ounce) diced tomatoes, undrained
Shredded Monterey Jack cheese for garnish
Sliced green onion tops for garnish
1. Place the beans and 5 cups of the water in a Dutch oven
over high heat. Bring to a boil and immediately reduce the
heat to medium low. Simmer uncovered for 10 minutes and
remove from the heat. Cover and let stand for 1 hour. Drain
and rinse the beans, then transfer to a lightly greased medium
2. Add the remaining 1/2 cup of water, stock, cumin,
onion powder, garlic powder, black pepper, and cayenne.
3. Cover and cook on low for 8 hours or on high for 4 1/2 hours
or until the beans are tender. Stir in the tomatoes and their juices,
cover, and cook for 30 minutes longer.
4. Serve warm with a garnish of cheese and green onions.