Southerners love pinto beans! This is a different way to make them than how I was taught. It’s a little more frou-frou, but I think Mama and Daddy would approve.
1 pound dried pinto beans
10 each pearl onions (I use frozen onions)
4 cloves garlic, whole
4 cups water
1 cup chicken broth
1 each bay leaf
1 tablespoon sea salt
pepper, to taste
1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. When ready to cook, put beans and rest of ingredients except salt in crockpot. Cook on high for 3 1/2 hours or until beans are tender.
3. Add salt and stir. Turn crock pot off. Wait 30 minutes to serve. Pull bay leaf out before serving.
Notes: If you want, you can fish the garlic and onions out.
You can also put beans in a large Dutch oven and boil vigorously to reduce liquid and then use stick mixer to mash beans with onions and garlic coarsely.
You can also use vegetable broth instead of chicken broth to make it vegetarian.
Make sure to do the soak and boil in step one! This will help make them less gassy!
Per Serving (excluding unknown items): 305 Calories; 1g Fat (3.7% calories from fat); 18g Protein; 58g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 1413mg Sodium.
Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable.
- Vegan Black Bean Soup (youresoscrumptious.wordpress.com)
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