Soup Beans Recipe

  • 1 pound pinto, yellow-eyed or other dried beans, sorted and rinsed
  • 12 cups water
  • 8 ounces finely diced ham
  • 1 medium onion, peeled
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper
  1. Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
  2. Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.