Pinto Bean Soup

I told you we eat a lot of soup during the cold months, didn’t I? J Don’t despair; the warmer days are just ahead and when they arrive we’ll be grilling and eating lighter fare. But, until then…

Pinto Bean Soup

1 pound dry pinto beans
1 gallon water
2 t. salt
1 diced onion
6 chopped jalapeños
2 chopped tomatoes
½ bunch cilantroWash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.

In separate large stockpot sauté onion in small amount of olive oil. Addonion, jalapeños, tomatoes and cilantro. Cook for several minutes until onions and jalapeños are soft.

Add beans to vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender.

Soup can be garnished with chopped cilantro if desired.