This is a Cooking Light recipe for Soup Beans coming in at 5 points for a very filling bowl. I'm making it for dinner tonight. My mother, who has made thousands of pots of beans the old fashioned Southern way (pork fat), loves this version better than any she's had.
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 .
Yield
8 servings (serving size: about 1 1/2 cups)
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
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.
Nutritional Information
Calories: 289 (14% from fat)
Fat: 4.4g (sat 0.7g,mono 2.7g,poly 0.7g)
Protein: 14.8g
Carbohydrate: 49.6g
Fiber: 15.8g
Cholesterol: 0.0mg
Iron: 4.6mg
Sodium: 739mg
Calcium: 98mg
5 points per bowl.
glen
