Being a Southerner, I love pinto beans. I grew up eating pinto beans and cornbread. This sounded pretty tasty and a new spin on a favorite. I found it at Diabetic Living.
- 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)
- 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.
- 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- 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.
PER SERVING: 254 cal., 1 g total fat 477 mg sodium, 46 g carb. (10 g fiber, 3 g sugars), 16 g pro.
Lean Meat (d.e): 1; Vegetables (d.e): 0.5; Starch (d.e): 2.5