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Savory Soup Beans

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: about 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.