We had more comfort food this week since my tummy is still trying to get back to ‘normal’ after being sick last week. Some people have trouble with beans, but luckily, we do not. We find them very comforting, especially in a delicious soup that has simmered on the stove, filling the house with a delicious fragrance!
And now we live in a state, New Mexico, where one of the major agricultural products is beans – pinto beans! In the fall here, you can find pinto beans and Anasazi beans at the farmer’s markets. When I went to make this recipe, I found that I didn’t have enough pinto beans to make this, but I did have some Anasazi beans so I used some of those too. They cook very similarly and have a similar flavor profile, so I knew they would work together.
Pinto Bean Soup
Adapted from Cooking Light
3 cups dried pinto beans, (or Anasazi beans, or a mix)
2 tbsp oil
3 cups finely diced onion
6 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
8 cups water
2 bay leaves
2 tsp salt
Avocado, chopped
Lay out your beans on a rimmed baking sheet and look for small stones, random grains of wheat (yes, I have found them!), or shriveled beans and discard them. Rinse beans and place in a large pot. Cover with water to 2 inches above level of beans and bring to a boil. Cook 5 minutes and then remove from heat. Let stand one hour. Drain beans.
In the same (dry) pan, heat the oil over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add garlic and saute for another minute or until it becomes fragrant. Add paprika and cumin and stir until fragrant, being careful not burn the spices. Stir in oregano, beans, water and bay leaves. Bring to a boil. Then cover, reduce heat and simmer for 1-1/2 hours or until beans are tender.
Discard bay leaves. Stir in salt. Taste and add more if desired. Top with chopped avocado and serve with corn muffins.
This recipe is cross-posted over at Pennywise Platter at The Nourishing Gourmet.
Beyond Rice and Tofu 