MOM'S MEATBALL SOUP WITH PINTO BEANS
Delicious, but takes a while to make. You'll need to soak the dry pinto beans overnight in water first! That very important step isn't included in the total prep time. Soak the beans in an oversized saucepan (I use the largest of the Farberware saucepans). If you use a smaller saucepan, the beans will foam up and over during cooking. Mom always used that same "soaking" water for cooking the soup; she said it gives the soup more flavor. I follow Mom's advice, of course! However, another friend suggests that replacing the "soaking" water with clean water before cooking helps to reduce stomach gas later.
Provided by laurenpie
Categories Clear Soup
Time 4h15m
Yield 10 12-oz bowls, 10 serving(s)
Number Of Ingredients 22
Steps:
- Soak 1 cup pinto beans overnight in 8 cups room-temperature water before starting soup.
- Add salt, bouillon, chili powder, parsley, garlic and half the chopped onion to beans in water. Cover and simmer for 1-1/2 hours or until beans are tender.
- Meanwhile, combine meatball ingredients, shape into 1" balls. Saute until brown on all sides. Set aside until beans have finished simmering that first 1-1/2 hours, then add meatballs to soup.
- If too much of the soup broth has evaporated away, add water at this point, to desired consistency. Then add celery, carrots, tomatoes and remaining chopped onion to soup. Bring to a boil, then turn down, cover and simmer 25 minutes.
- Add cabbage and simmer 15 minutes.
Nutrition Facts : Calories 200.9, Fat 9.8, SaturatedFat 3.3, Cholesterol 49.8, Sodium 1322, Carbohydrate 16.5, Fiber 3.2, Sugar 5.4, Protein 13.1
SIMPLE PINTO BEANS
Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.
Provided by David Tanis
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
MOM'S PINTO BEAN RECIPE RECIPE - (4.5/5)
Provided by RenaZA
Number Of Ingredients 9
Steps:
- Cover dry beans in bowl with cold water and soak overnight (must be cooked the next day). Drain water from beans. Add 1 tsp baking soda to beans. Mix to coat. Allow to sit for approx. 15 minutes. Rinse thoroughly with cold water. This process helps to cook the beans faster. In large stockpot, saute onion in olive oil. Add 5 cups water to onions. Add beans to stockpot. Add all spices - except salt. Cook on medium heat for approx. 1 hour - checking regularly for liquid. If water is low and beans look dry - add water ¼ at a time. Add salt ¾ of the way through cooking. For Mom's Chili Bean Recipe: Ingredients: 1 lb. ground beef or turkey 1 - 7 oz can tomato sauce Directions: Cook ground beef in sauté pan. Drain liquid. Add meat and tomato sauce to beans when they are cooked ¾ of the way through (@ the same time that you are adding salt). Check for liquid content and spice flavoring. Add accordingly.
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