Pinto Bean And Corn Soup Recipes

PINTO BEAN STEW

Steps:

• Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender., In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes. , Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

APPALACHIAN SOUP BEANS RECIPE (AKA PINTO BEAN SOUP)

Steps:

• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.
• In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt.
• To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a teaspoon of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.
• Storage: Soup beans can be stored in an airtight container and refrigerated for up to one week.
• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.
• In a medium skillet over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the skillet and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt.
• To the Slow cooker, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Cook on high heat for 4-5 hours or low heat for 8-10 hours until the beans are tender.
• Season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• No pre-soaking required with pressure cooker method
• Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones.
• Turn the Instant pot on to saute mode, high heat setting. add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the skillet and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. Press the Keep Warm/Cancel button to turn off.
• To the Instant Pot, add in the pinto beans with the onion mixture, ham hock, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Cover with the lid and seal. Make sure the pressure valve is set to closed. Press the Manual/Pressure Cook button, at high pressure setting. Set the time to 50 minutes. After the cooking time has completed, let the pressure naturally release for at least 20 minutes. Open the lid and season with salt and pepper to taste.
• Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker.
• The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.

BEANS AND RICE TACO SOUP

Steps:

• In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
• Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
• Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.

PINTO BEAN/HAM SOUP

Steps:

• Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

GREENS AND POTATO SOUP WITH HOMINY AND PINTO BEANS

Steps:

• In a non-stick skillet, heat oil over medium-high. Add potatoes and salt and pepper and cook, stirring often, about 8 to 10 minutes.
• Meanwhile, heat the vegetable broth in a large soup pot. Add the pinto beans, hominy, garlic, chile pepper and cumin.
• Wash the greens and remove the stems. Coarsely chop them and stir into the broth.
• When the potatoes are golden brown, add them. Simmer the soup until the potatoes are just tender, 10 to 15 more minutes.
• Add the lemon juice, taste and season with more salt and pepper, as needed. Serve immediately. If you wish, sprinkle on a garnish of crumbled feta or cotija cheese.

PINTO BEAN AND CORN SOUP

Steps:

• Combine drained beans, stock,& thyme in a dutch oven.
• Bring to a boil and then simmer till beans are tender, about 1 hour.
• Remove 1 cup cooked beans and mash with a fork.
• Return mashed beans to dutch oven and add tomatoes, celery& corn.
• Bring to a boil, reduce heat, cover and simmer about 30 minutes.
• Add salt and pepper.
• serve.