|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
Results 1 - 10 of 203 for pinto bean soup
Soak beans overnight. In skillet ... Recipe calls for 4 cans broth. I use 5 cans. I like more soup. I also make my own broth. 7 cups or 9 cups. I use cubes).
Put beans and 3 quarts ... served over boiled noodles instead of with dumplings. You can make this same soup using dried split peas instead of pinto beans.
Cover with water and cook until beans are done.
Add water to cover beans. Bring to ... pour off liquid and save. Mash half of beans. Pour liquid back. Add macaroni and cabbage. When eat, eat and enjoy!
Prepare beans for cooking and ... prepared by cooking 45 minutes to 1 hour medium heat then transfer to crock pot and cook 10-12 hours low setting. Serves 7-8.
Rinse and sort beans. Cover beans with water in soup pot and bring ... Bring to boil and simmer for 1 1/2 to 2 hours. Serve with warm cornbread and honey.
Soak beans overnight. Start in ... Simmer the rest of the day adding water when necessary. For dip grind through food mill. Serve with sour cream and chips.
Soak beans. Cook all until tender. Cut biscuits in 1/4. Roll tight. Drop in so they don't touch. (Push down with spoon.) Cook about 15 minutes.
Coat saucepan with ... add 1 can beans and mash. Add ... heat and simmer, uncovered 10 minutes, stirring occasionally. Top soup with onions when serving.
Soak beans overnight and drain. ... enough water to cover by 2 inches. Add salt and pepper. Bring to boil and simmer for 1-2 hours. Drain and set aside.
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