Hotplate: 10+ Hours Pinto Bean Soup

Hotplate: 10+ Hours Pinto Bean Soup
(Adapted from: https://whatscookingamerica.net/soup/appalachian-soupbeans.htm)


Pre-Preparation:

Add 1 Cup of pinto beans, rinsed and drained into a medium pot.
Cover with water an inch higher than the beans.
Cover pot.
Leave on counter overnight.
If possible, check in a few hours to see if the beans need more water.


Ingredients:

1 Chicken bouillon cube
4 Cups water
A drizzle of vegetable oil
2 slices canned meat, cubed
5 dashes onion powder
5 dashes garlic powder
2 dashes hot sauce
1 TBspn Cilantro, dry (optional)
3 Grinds Black pepper
S/P to taste
Garnishes: shredded cheese, diced onions or scallions


Process:

In the morning, drain and rinse beans in a colander.
Set aside.
Add 1 chicken bouillon cube to 2 cups of water.
Microwave on high for 2 minutes.
Remove and stir to dissolve bouillon.
Set aside.
Add a dribble of veg oil to pot.
Add meat cubes to pot.
Add garlic and onion powders, hot sauce and black pepper.
Cook on medium-high, scald the meat quickly, then add 1/2 cup chicken stock.
Stir mixture.
Reduce heat to medium-low.
Cook for a few minutes.
Add beans to a pot.
Add remaining stock.
Stir.
Add 2 Cups Water.
Stir.
Bring to a boil.
Reduce to a simmer.
Stir.
Add cover but leave a small gap to let air circulate. It will help the beans soften.
Simmer 45 minutes.
Check mixture.
Stir.
Add more water if liquid is low.
Add salt to taste.
Stir.
Simmer for another 45 minutes.

 When serving, add garnishes of choice.

References:

Wikipedia, Pinto Beans
https://en.m.wikipedia.org/wiki/Pinto_bean

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