Cooking Light Savory Soup Beans
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.ifancyfood.com
8 servings (serving size: about 1 1/2 cups)
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
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.
Calories: 289 (14% from fat)
Fat: 4.4g (sat 0.7g,mono 2.7g,poly 0.7g)
5 points per bowl.
Edited to say this is really delicious! I used pebble beans, which have a stronger skin than pintos. If you like a mushier soup blend, go with pintos, but if you like your beans intact, try pebble beans. I did not partially mash my beans because... well I just didn't feel like it.
Also, do not be afraid of the garlic. I only had 4 cloves, and I think the full 6 would have been better. Heck, even 8 would work! Since I didn't partially mash any of the beans, when I reheat the pot tonight, I'm going to put some non starchy veggies in with it and see how that works. I'll try diced zucchini and maybe some cauliflower florets.