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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 14%
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.8g
  • Carbohydrate: 49.6g
  • Fiber: 15.8g
  • Cholesterol: 0.0mg
  • Iron: 4.6mg
  • Sodium: 739mg
  • Calcium: 98mg

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

  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.
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