| 25 April 2010
Posted in
Soups & Stews -
Bean
- 6 cups water
- 1 cup of pinto beans
- 2 cloves crushed garlic
- 1/2 yellow onion, chopped
- Salt + Pepper
- Sprouts
- 1 tbsp sour cream
- 1 yellow jalapeno
Put water in a pot and wait until the water is boiling before you add beans, onions, garlic, salt and pepper. Immediately after adding all your ingredients, bring your heat to a simmer and let sit covered for about 3 hours. At this point, I would normally put the pot in the fridge so that the starch from the beans make the soup thicker overnight, but you can serve right after cooking too.
The SoupI wish I had some red colored veggies to add to this but I only have a yellow jalapeno, and onions to sautée and put on top. You can leave the seeds in for an extra kick. Grab a bowl, ladle in your desired amount of beans, and add your sautéed veggies, sprouts and a spoonful of sour cream on top. Enjoy and Happy cooking =]
