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pinto beans water olive garlic onion celery beef stock water bay leaf tomatoes sausage salt fresh parsley Parmesan cheese
Viewed: 33 - Published at: 7 years agoIngredients
- 3/4 c. each dried pinto beans, dried lentil beans and dried kidney beans
- water
- 1 Tbsp. olive or vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 c. diced celery
- 2 qt. beef stock
- 1 qt. water
- 1 bay leaf
- 1 (1 lb. 12 oz.) can tomatoes
- 3/4 lb. cooked kielbasa, Polish or other spicy dinner sausage
- salt and pepper to taste
- chopped fresh parsley
- grated Parmesan cheese
Method
- Wash dried beans and cover with water.
- Cover and soak overnight.
- In the morning, drain and add fresh water.
- Heat slowly to boiling.
- Meanwhile, heat oil in heavy soup kettle.
- Add garlic, onion and celery.
- Saute for 2 to 3 minutes until golden. Drain beans and add to onion and celery mixture.
- Pour in beef stock and water.
- Add bay leaf.
- Heat to simmering.
- Over low heat, simmer for 4 hours.
- Add tomatoes.
- Cut sausages into 1/2-inch lengths.
- Add to soup.
- Heat through.
- Add salt and pepper to taste.
- Serve with a sprinkling of fresh parsley and Parmesan cheese.
