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.

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