Tuesday, October 4, 2016

Pinto Bean Soup

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 
slow cooker.

 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.

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