Pat LaPage is our guest on episode 32, and he shared with us this recipe for “Soup Beans”. Neither of us had ever heard of it, but apparently it’s quite the thing where he lives in rural Tennessee. Since we can’t possibly do a better job explaining it than Wikipedia, here you go:
Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. Soup beans are usually served with cornbread, greens (such as boiled cabbage, cauliflower, or sauerkraut and sausage), and potatoes (stewed or fried) and may be topped with raw chopped onions or ramps (Allium tricoccum). Soup beans are considered a main course, but also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food.[https://en.wikipedia.org/wiki/Soup_beans
This recipe is written for an Instant Pot, but we’re sure you could adjust it for use in the crock pot. Probably need to saute the onion in a separate skillet and cook it for a lot longer since you don’t have the benefit of high pressure. Thank you Pat for the recipe!
- 1 small onion, diced
- 4 c. low-sodium chicken broth
- 1 1/2 c. water
- 1 1/4 tsp. garlic powder
- 1 1/4 tsp. kosher sea salt
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 1 lb. pinto beans, rinsed and picked through
- Turn Instant Pot on SAUTE mode. Once hot, add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.
- Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**
- Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
- Open the Instant Pot and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge