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NativeTech: Indigenous Food and Traditional Recipes
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Category : Plants & Vegetables       Region : Southwest ~ California       Rating : 5
spicy pinto bean soup - cholestrol free dish

Contributor : Added by Administrator

Tribal Affiliation : Mother is Navajo/Irish born in Gadsden Arizona

Orgin of Recipe : Offered by Norma Jean Ratcliff ... who learned this from My mother who is of native american/ irish decent.

Type of Dish : Today's Native Dishes

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Ingredients

  • one 16 oz bag of dried pinto beans
  • One diced white onion (medium size)
  • (look for the pink tint beans for they are the freshest and will cook nicely)
  • three teaspoons of dried red crushed pepper seeds. (add less if you can\'t take the heat.)
  • soak overnight
  • Six yellow corn tortillas cut into triangle shape, deep fried in cholestrol free oil and drained off
  • Next day rinse out pintos
  • Might use a bit of cheeze sprinkled on top of pinto bean soup.
  • Add pinto beans to pot of water
  • Use the fat free cheeze for a no cholestrol recipe.
  • 2 or 3 teaspoons of salt
  • one heaping tablespoon of minced garlic.
  • Two diced green bell peppers (on the small side)

Directions

clean out rocks and other things not wanted in pinto beans. Rince in cool water. Soak overnight covered in water. (remember they will swell three times as large. Rinse out in a strainer. Put into a large soup pot. and add eough water to be three inches over the beans. Add salt and the minced garlic. Slow simmer for three hours. (might use your crock pot) add a little water if you need while cooking. (remember this is a brothy bean dish).After three hours of simmering,add the white onion, two small green peppers, add the red pepper seeds. continue to slow simmer for 40 mins. Serve soon after or better yet, save in refrigerator until following day. Serve with the tortilla chips and might add cheeze to the top of bean dish.

Note: Finding inexpensive, yt very nutritional meals has been my goal for the last 40 years of my life. I had to help my own mother in the kitchen quite a bit as a child in Gadsden Arizona. Then later in my own kitchen in the late 60\'s thru present day. I try to not use refined sugars, animal fats, or processed foods. Being that those are very expensive and very unhealthy. Simple is best in flavor. I try not to cover-up the flavor of the main ingrediant in my recieps with too much gravies or spices. I have found that left simple a food will be extremely satisfying.


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