Pinto Bean Soup? In August? In Texas? In triple digit heat?
Hey, they’re cheap, and low on the glycemic index! So, yes, today I bring you my favorite pinto bean soup recipe!
What You’ll Need:
8 quart stock pot and lid
1 pound (2 cups) dry pinto beans
4c chicken broth (the big box : )
1/2 can of rotel (save the other 1/2 and dump it into your cornbread mix – follow the recipe on the back of the cornmeal bag.)
I normally do a “hot-soak” because, according to the folks at http://lancaster.unl.edu/factsheets/235.htm ,“Recent nutritional research has demonstrated the benefits of hot-soaking dry beans prior to cooking. During hot soaking, many of the indigestible sugars, a cause of flatulence (gas) are dissolved in the soak water. Draining off the soak water gets rid of these dissolved sugars and does not result in a significant loss of nutrients.”
I buy the 1 pound bag and open the bag and dump it all into a plastic yellow colander where I rinse and sort the beans, carefully removing anything that looks questionable, like rocks or ugly bad beans.
Then I dump the rinsed and sorted beans into an 8 quart stock pot where I add 10 cups of hot water. I put it on the stove and heat to boiling for 2 or 3 minutes, turn the fire off, and put a lid on it and let it set for 1 to 4 hours. The longer soaking is supposed to release more gas – better them than us I say! – and therefore are easier to digest.
Note: It’s very important to discard the soak water after. Next, I drain the beans in the aforementioned colander, I pour them back into the stock pot, cover them with a box of MSG-Free Chicken broth and enough water so the water level is about an inch (some recipes say 3 inches) above the beans.
I add a pound of kielbasa sausage (or other sausage, bacon, ham…) and just boil gently (simmer with lid tilted) about 2 hours – or until the beans are tender. Sometimes older beans take longer to cook (why you aren’t supposed to mix bags of new with old beans).
When they are done cooking, I add 1/2 can of rotel, lots of fresh cilantro, and a dash of garlic.
The next day I like to made refried beans – strain the beans (but save the broth) and add them to a skillet and mash them with a potato masher and add some taco seasoning to them and some of the cooking broth to keep them from being too dry) then put a heap on a heated tortilla, top with shredded chesse, sour cream, and salsa!