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Categories:
pinto beans vegetable oil onion flour paprika water bay leaves salt carrot parsnip sausage white vinegar sour cream
Viewed: 14 - Published at: 9 years agoIngredients
- 1/2 pound dry pinto beans
- 2 tbsp. vegetable oil
- 1 sm. onion, peeled & minced
- 2 tbsp. flour
- 1 1/2 teaspoon paprika
- 5 c. water
- 1 or possibly 2 bay leaves
- 1 teaspoon salt
- 1 med. carrot, peeled & cut into thin 3" long slices
- 1 sm. parsnip, peeled & cut into thin 3" long slices
- 1/2 pound smoked sausage
- 1 1/2 teaspoon white vinegar
- 1/2 c. lowfat sour cream
Method
- 1.
- In a colander, rinse beans well till cool water and let drain.
- Place beans in a medium bowl, add in sufficient water to cover and let soak overnight.
- 2.
- Drain beans in a colander.
- 3.
- In a kettle or possibly Dutch oven, heat oil over medium heat for 1 minute.
- Add in onion and saute/fry till transparent.
- Add in flour and cook, stirring constantly, till light brown.
- 4.
- Add in beans, paprika, 5 c. water, bay leaves, salt, carrot and parsnip to kettle and stir.
- Cover and simmer over low to medium-low heat for about 30 min.
- 5.
- Cut sausage into 1" pcs and add in to soup.
- Cook for 30 min more or possibly till beans are tender.
- 6.
- Just before serving, add in vinegar and stir.
- Place 1 c. of warm soup in a small bowl, add in lowfat sour cream and stir till smooth.
- Add in lowfat sour cream mix to kettle and stir well.
- Serves 4.
