Dinner
Soup Beans
Slow-simmered pinto beans turn velvety in a savory broth laced with smoky ham, sweet onion, and a gentle bite of red pepper. Each spoonful tastes rich and comforting, perfect for scooping up with warm cornbread.
- Total
- 2 hr 10 min
- Prep
- 10 min
- Cook
- 2 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 226
- Protein
- 18g
- Carbs
- 35g
- Fat
- 2g
- Fiber
- 12g
- Sugar
- 1g
- Sodium
- 517mg
Ingredients
- 1 lb pinto, yellow-eyed or other dried beans, sorted and rinsed (2 1/2 cups)
- 12 cup water
- 8 oz finely diced ham, (about 1 1/2 cups)
- 1 medium onion, peeled
- 1 clove garlic, peeled
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1/4 tsp crushed red pepper
Instructions
- Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
- Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.