Monday, April 24, 2017

Quick and Easy Bean and Spinach Soup

Developed April, 2017. Seasoned pinto beans serve as the basis of a hardy vegan soup ready in 30 minutes from pantry ingredients. Leftovers make a good breakfast.
1 14.5 oz can rancher style (charro) beans
2 T
tomato paste
1 T olive oil 

16 oz chicken or vegetable stock
1/2 t ground cumin
1/2 t ground coriander

pinch of red pepper flakes
6 oz frozen or fresh leaf spinach
1 t salt
1 t sugar
lemon juice to taste
Heat the oil in a two-quart saucepan. Brown the tomato paste in the oil, add the spices, and cook a few seconds to bloom the flavor. Add the beans and the stock, and cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer with stirring for another 8 minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread or hot biscuits, for a complete meal. 

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