Tuesday, February 19, 2013
Southwestern Pinto Bean Soup
2 cups dry pinto beans
5 cups cold water
2 14 ounce can reduced-sodium chicken broth
1/2 cup water
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
Shredded reduced-fat Monterey Jack cheese (optional)
Snipped fresh cilantro and/or sliced green onions (optional)
Desired crackers (optional) - I used cornbread
1. Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
I did not cook the pinto beans like it states. I did rinse the beans extremly well. You must clean the beans. I put the 5 cups of water in a pot, and put the beans in there and cooked till they boiled. I then drained them and added them to the crockpot and let it cook with everything overnight. The next morning, I turned it onto warm, and I added about 2 more cans of broth to it. :) I also added about another 1/4 teaspoon of cayenee pepper. Would have been great with jalapenos in it as well. I made cornbread as well. Pinto Beans isn't a southern dish if you do not have homemade cornbread!!! :) I used Jiffy mix.