Savory Soup Beans

Randy Mayor; Melanie J. Clarke
Though this humble dish is traditionally made with bacon, the smoked paprika gives this vegetarian version a similar smoky, savory flavor. You can order it online at www.ethnicgrocer.com, www.thespicehouse.com, or www.tienda.com.

Yield:

8 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 14 %
Fat 4.4 g
Satfat 0.7 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 14.8 g
Carbohydrate 49.6 g
Fiber 15.8 g
Cholesterol 0.0 mg
Iron 4.6 mg
Sodium 739 mg
Calcium 98 mg

Ingredients

3 cups dried pinto beans
2 tablespoons olive oil
3 cups finely chopped onion
2 teaspoons Spanish smoked paprika
6 garlic cloves, minced
7 cups water
2 bay leaves
2 1/2 teaspoons salt

Preparation

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Wipe pan dry with a paper towel. Heat oil in pan over medium-high heat. Add onion, paprika, and garlic; sauté 4 minutes or until tender. Stir in beans, 7 cups water, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in salt. Discard bay leaves. Remove from heat; partially mash beans.

Note:

Ronni Lundy,

January 2004