Monday Bean Soup

Hey there cousins,  how y’all doing today?   We have a total of 324 new cousins. Day by day we are getting closer to our target of 1 billion new cousins.  Our goal is to be the first food blog to have 1 billion cousins. Thus far, we have one Goober Pea Soup recipe.   The contest closes midnight, Pacific Time,  May 30th.  Cousin Byron, you look like the winner. First prize is an original signed 1st Edition of my cookbook “JACQUE ROSE’S SOUTHERN COUNTRY COOKING from traditional southern soul food to foo-foo cuisine”. 

Monday’s  translate to Pinto Bean Soup

Today is Monday; I am serving Pinto Bean Soup. What makes this soup especially tasty and unique is the garnished which is sour cream, pico de gallo, and avocado slices.

The word “pinto” means “painted” or “spotted,” which is how the bean looks before it is cooked.  I was told these beans were named after the pinto horse which has similar coloring. Once these beans are cooked, they are a solid brown with a tiny pinch of pink.

Pinto Bean Soup

Soak  1-pound of pinto beans overnight.  Drain beans and pick out any debris which may be a couple of rocks.  Rinse and set aside.  Ingredients:  3 tablespoons of butter flavored shortening, 6 diced garlic cloves, 2 chopped stalks of celery, 1 large chopped white onion, 6 chopped shitake mushrooms, caps only throw steams away, 2 teaspoons dried thyme, 2 crumbled bay leaves, 2 teaspoons dried cumin, 1 tablespoon Creole seasoning, 1 tablespoon chicken flavored bouillon, 1 tablespoon black pepper, 1 (12-ounce) bottle dark beer, 6 cups low sodium chicken broth.  Garnish:  sour cream, chopped cilantro, diced onions, diced tomatoes, minced garlic, lime juice, mix these 6 ingredients together set aside, 1 large slices avocado, sprinkled lightly with lime juice and salt.

In a large heavy pot add shortening, melt over medium heat.  Add the trinity (bell pepper, celery, and onions)  cook until the onions start to sweat.  Add the mushrooms and garlic. Stir together.  Make sure you do not allow the garlic to burn.  Add beer, stock, and dry seasoning.  Cook uncover for about 30 minutes, add beans.  Cook covered for 2 hours or until the beans are soft.  Taste, add salt and pepper to taste.  Remove from heat, allow cool. Pour three-fourths of beans into a large bowl puree with a hand mixer. Pour pureed beans back into the pot.

It’s time to eat. Fill your bowl, garnished with a dollop of sour cream, pico de gallo, cilantro leaves, thinly sliced jalapeno pepper, and avocado slices.

What is your Monday recipe?

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