Guest guest Posted February 11, 2002 Report Share Posted February 11, 2002 Pinto Bean Soup Source: Vegi-Mex 1 lb. dried pinto beans water 1 large onion, chopped 1 clove garlic, minced 1 jalapeno, seeded and chopped 1/2 tsp. oregano 1/4 tsp. ground cumin dash of cayenne salt to taste Sort through beans and wash thoroughly. Cover with water and allow to soak overnight. Drain and rinse. Cover beans with fresh water. Add remaining ingredients (except salt) and bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Continue to cook until beans are tender (approximately 2 - 3 hours). Stir at least every 30 minutes and add water as necessary (beans should always be covered with liquid). Add salt just before serving. Serves: 6. Serving suggestion: Garnish with chopped tomatoes, sprigs of cilantro and a sprinkle of vegan cheese, grated. Vintage Vegan Tea http://www.VintageVeganTea Christian Vegan Cooking http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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