Savory Pinto Bean Soup
Recipe By: N. Jay Sorensen, RD
Serving Size: 8 Preparation Time: 2:40
3 cups dried pinto beans
3 slices bacon — diced
3 medium onion — finely chopped
6 cloves garlic — minced
2 teaspoons Spanish smoke paprika
8 cups chicken stock
2 each bay leaves
2 teaspoons salt
½ teaspoon black pepper
Sort and wash beans; place in a large saucepan. Cover with cold water to 2-inches above beans, bring to a boil. Cook 2 minutes and remove from heat. Cover and let stand for 1 hour. Drain.
In a clean large saucepan; add bacon and sauté over medium heat until crisp. Add onion, garlic and sauté until translucent. Add paprika and cook for 30 seconds. Stir in beans, chicken stock, and bay leaves; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until beans are tender. Season with salt and pepper. Serve hot.