Makes:
9 servings, 1 cup each
Utensil:
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Janet Potts, RD, LD
Ingredients
Recipe Description:
Packed with protein and fiber, this simple soup recipe makes for a satisfying meal or tasty first course. Perfect alone or as the base for vegetables or meats that you may have on hand; for example carrots, broccoli, ham or spinach. Or freeze and use later.
1
pound
dry pinto beans, washed and soaked 6-8 hours in 6-8 cups (1.4-1.9 L) water
(454
g)
1
medium
onion, sliced, use Cone #4
3-4
cloves
garlic, minced
3
tablespoons
celery leaves, chopped
(23
g)
6
cups
water
(1.4
L)
1
teaspoon
salt
(5
mL)
1⁄4
teaspoon
black pepper
(1.25
mL)
Directions:
- Drain and rinse beans. Set aside.
- Preheat electric roaster to 250°F/121°C. Sauté onions until they become translucent, approximately 3 - 4 minutes. Add garlic and sauté another 2 - 3 minutes.
- Stir in celery leaves, water, salt and pepper and add drained beans. Cover and reduce heat to 215°F/102°C.
- Simmer 1 1⁄2 hours or until beans are tender.
Directions
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