Why go through a lot of trouble to whip up an elaborate meal for the family when you can make one that tastes just as good and can be made in a fraction of the time?
Give yourself a break with tonight’s dinner and give this east, cheesy Randall Pinto Beans soup a try tonight!
When it comes to this dish, there is a big emphasis on the easy part. With only six ingredients to speak of, all you have to do is put them all together over the stove, stir and heat until they are ready to eat! Vidalia onions give this soup a nice sweetness that is complimented with the spicy tang that the Sriracha gives. If you are unfamiliar with Sriracha, it is a spicy Asian chili sauce that has exploded in popularity over the past several years. It now sits as a staple in most condiment racks and is available at just about every grocery store.
The real unique part of this dish comes from the pecorino cheese. Pecorino cheese is an Italian cheese made from 100% goat’s milk. Its long aging process gives it a strong, yet pleasant, and salty flavor to give this recipe some added depth and dimension. You don’t need much cheese to make its presence felt, but feel free to top your bowl off with a little more!
If you want a thinner broth, just add some water or chicken broth to the pot to your liking.
Be sure to serve this dish with some crunchy garlic toast for dipping and soaking! You can go with store bought garlic toast, but why not try our recipe? Like the soup, it is quick and easy.
With dinner taken care of in no time, you’ll have more time to spend with the family and not hunched over the stove.
Ingredients
- 2 cups Randall Pinto Beans, not drained
- 1 1/2 cups Vidalia onion, coarsely chopped
- 1/2 cup Pecorino cheese, grated
- Red chili sauce (like Sriracha), to taste
- 1 bay leaf, dried
- Salt and pepper to taste
Instructions
- Place all ingredients in a small pot and heat until bubbling. Reduce heat to a simmer and cover pot. Cook until onions are soft.
Garlic Toast
1/2 loaf French bread, sliced on the diagonal
Olive oil
2 cloves garlic, sliced in 1/2
For the garlic toast, put the bread under the broiler and cook both sides until firm to the touch. Remove the bread from the oven and vigorously rub garlic cloves over both sides. Next, generously brush olive oil on both sides and return the bread to the broiler. Flip bread slices once while cooking. Watch carefully to avoid burning.
Looking for more delicious bean soup recipes? Randall has you covered.
Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.
