Savory Soup Beans

1 Review
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: about 1 1/2 cups)
By Ronni Lundy
January 2004
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

JasonM's Review

JasonM
March 03, 2009
To be something so simple, you'd almost expect these beans to be boring. They were quite tasty! I only made one change. I substituted bacon drippings for part of the olive oil that is used to sauté the onions & garlic. I figured this would only enhance the smokiness to be added by the smoked paprika (and I was right). I didn't end up having to mash any of the beans since a few of them boiled apart on their own. I let them cook uncovered for the last 30 minutes of the recommended cooking time, because they looked too soupy when compared with the recipe photo. The end result was a very creamy texture. We'll make this again! This would only be improved by adding a small bit of chopped ham... but it wouldn't be vegetarian at all, then.