Monday, August 8, 2011

In the Kitchen With Jason: Crockpot Pinto Bean Soup

Crockpot cooking is always a favorite of mine. This way, you can take a trip to the local blueberry patch and make dinner at the same time (true story). This meal is super cheap and calorie friendly (makes 6 servings at about 175 calories per serving). This meal has officially entered into the "have often" category at our house.

  • 2 cups dry pinto beans
  • 5 cups water
  • 28 oz chicken broth
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 14.5 oz diced tomatoes

  • Rinse beans.
  • In a dutch oven combine the water and pinto beans.
  • Bring the beans to boiling over high heat.
  • Reduce heat to medium and let boil for 10 minutes.
  • Remove from heat, cover, and let sit for 60 minutes.
    • This is a great time to dice and mince if you haven't done so yet.
  • When 60 minutes is up, dump out the bean water and rinse them off.
  • In a 4 quart crockpot combine all ingredients other than the tomatoes.
  • Cover the crockpot and cook on low for 8 to 10 hours (9 hrs worked great for us).
  • Once the day has passed, mix in the tomatoes and cook, covered, on low for 30 more minutes.
  • Be super careful when serving as it is hot.
This recipe came from Recipes magazine, and the recipe originally appeared in Diabetic Living magazine.

-Chef Jason

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