As a busy mom, wouldn’t you rather spend your time around the table with your family than hunched over a hot stove? If so, try this quick and easy pinto bean soup the next evening you’re in a dinner time crunch.
This recipe uses Pecorino cheese to accentuate the pinto beans’ natural nuttiness. Pecorino is a sheep’s milk cheese from Italy that has a strong, salty flavor that adds unexpected depths. You don’t need to use a lot of cheese to make a big impact.
Add even more flavor with your favorite chili sauce–we like Sriracha, the hot sauce with the rooster on the label. It doesn’t just add an exciting level of heat, it adds a nice vinegary note to this dish. For a thinner soup, add water or chicken broth. Crunchy garlic toast complements the meal and is great for soaking up every last drop of delicious broth.
Quick Bean Bowl
1 24 oz jar Randall Beans 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
1/2 loaf French bread, sliced on the diagonal
2 cloves garlic, sliced in 1/2
Place all ingredients in a small pot and heat until bubbling. Reduce heat to a simmer and cover pot. Cook until onions are soft.
For the garlic toast, put 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.
Summertime is the perfect time to try this tasty recipe featuring Randall Beans
Randall Beans Pinto Beans are an important part of a healthy diet that can be used to lower your blood pressure