A fresh pot of beans is one of my favorite smells in the kitchen. I remember waking up early on Saturday mornings to this smell wafting through the air. I usually have bean soup for dinner when it’s first made with tortillas, and slices of cucumber and tomatoes. The remaining beans get frozen in batches and allow us to have mashed beans for about a month.
Pinto Bean Soup
3 lbs dry beans
1 TBS Epazote
1 medium onion, halfed
1 jalopeno, whole
3 cloves of garlic, whole
salt and pepper to taste
2 tsp cayenne pepper
2 tsp cumin
2 tsp paprika
16 oz can diced tomatoes
Soak beans over night with water at least one inch above the beans. Drain beans and add to pot. Add water to cover one-inch above beans and Epazote. Bring beans to boil for about an hour, skim foam from top, then add onion, jalopeno, and garlic. Turn down to a simmer. Cook beans until beginning to turn soft, then lower heat and add salt, pepper, spices, and diced tomatoes. Cook for about a half hour more, or until beans are soft.