Pinto beans might not seem all that exciting, but they have longevity on their side. Pinto beans have been a staple of diets around the world for generations, and when something has been in vogue that long, you can bet the recipes that use it have become quite creative.
Today’s economy has caused a surge in the need for staple foods. Staple foods are those ingredients that cost very little, but can be stretched to create a great deal of food. Flour, sugar, and other shelf-safe staples are quite common. Beans, known for packing a protein punch, are a great alternative when meat is a bit too expensive for the family budget. They are easy to prepare, don’t require any sort of special handling, and can work as both an entree or a side dish.
Pinto beans might seem boring, especially to kids — but they don’t have to be. This recipe is a variant of one that has been passed down for generations. If you don’t prefer a particular ingredient, substitute it with something else. The point is to create a hearty, satisfying meal that doesn’t break your budget.
Pinto Bean Soup
- 2 cups pinto beans
- 8 cups water
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1 clove garlic
- 3 tomatoes, diced (or use one can)
- 1 teaspoon oregano
- 1 teaspoon cumin (more if you like it hot)
- 1 teaspoon chili powder
- 1 tablespoon sugar
- salt and pepper
Cover the beans with water after rinsing them well. Soak them overnight. Drain the water in the morning, then add the beans to a deep pan with the 8 cups of water. Let them simmer while you saute the vegetables in butter. Stir in the veggies, the seasonings, and the tomatoes.
Cook through well, stirring occasionally, until the beans are tender and the flavors marry. Add a bit more water if necessary to keep the beans from sticking in the pan or becoming too thick.
When it is done to your liking, ladle the bean soup into bowls and serve with crusty bread. It’s a cheap meal with a good flavor that is sure to please!
