Cream Of Bean Soup

CREAM OF BEAN SOUP


11⁄4 cups dried pinto beans

2 tablespoons oil

2 tablespoons whole wheat flour

61⁄4 cups water

1⁄2 teaspoon salt

3⁄4 cup powdered milk

Sort through beans and discard

rocks and any beans that are discolored

or damaged. Add 3 3⁄4 cups

of water to the beans and soak

overnight (about 10 hours). To

cook the beans, drain them, rinse

them thoroughly, and cover them

with water. Bring the water to a

boil; then reduce heat and simmer

for one or two hours or until the

beans are tender. Adding one

tablespoon of oil to the water will

reduce foaming during cooking.

Do not add salt or other ingredients

until the beans have softened

adequately. Drain the cooked
 
beans. Add the flour to the oil and


blend. Stir all remaining ingredients

into the beans and cook on

low heat until thickened. Makes 6

cups. Note: The longer dry beans are


stored the longer they take to

cook. When beans don’t soften

with normal soaking and cooking,

add three cups of water and 3⁄8 teaspoon

of baking soda (sodium

bicarbonate) for each cup of dry

beans. Let them soak overnight.

More baking soda may be required

for older beans or hard water.
 
*All Is Safely Gathered In- Food Storage Recipe