The "Best" Pinto Bean oup

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The "Best" Pinto Bean oup

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Found this one in the "Arizona Cookbook" and made a few changes to make it my own :)

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups of dry pinto beans, rinsed & soaked overnight

  • 3

    carrots (about 1 cup), peeled & sliced

  • 3

    celery stalks (about 1 cup), sliced

  • 1

    cup onion, chopped

  • 2

    scallions, sliced (some of the green part, too)

  • 2

    elephant cloves of garlic, sliced (double if regular)

  • 1

    lb. of a ham slice with bone-in, fat trimmed off and cut into small cubes

  • 1

    8 oz. can tomato sauce

  • 1

    10¾ oz. can tomato soup

  • 2

    cups chicken (or vegetable) broth

  • 1

    TBSP dry cilantro

  • 1

    tsp. salt

  • ½- ¼

    tsp. cayenne pepper (preference of heat level)

Directions

1. Put beans and ham cubes in dutch oven and cook slowly uncovered on low-medium heat for 1/2 hour; and when start to boil add enough water to cover both beans and ham. 2. About 1/2 hour later, add a little more waater and turn heat down to low. 3. Keep stirring and add water when needed. 4. After about 2 1/2 hours add carrots, celery, onion, tomato sauce, tomato soup and chicken broth; bring to light boil and let it go for 40 minutes; then, turn it down between low and medium. 5. After another hour add scallions w/ green parts, garlic, cilantro, salt and cayenne pepper; cover pot almost completely and let simmer for 1 1/2 hours


Nutrition

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