Pinto Bean and Red Potato Chowder


3/4 cup pinto beans cleaned, washed and cooked
1 1/2 tablespoons olive oil
1 medium onion, chopped and sliced
2 celery stalks, sliced in 1/4-inch pieces
5 cups water
1 large carrot, halved (length wise) and sliced
3 medium red potatoes, quartered and sliced
1 cup frozen corn kernels (white or yellow)
1 1/2 tablespoons low salt soy sauce
2 tablespoons dill weed
1/2 teaspoon oregano


Place pinto beans in cooking pot with four inches of water to cover beans. Bring to a boil and then remove from heat, cover pot. Let it sit for 1 hour and place back on stove and bring to boil once more. Set on simmer.

Meanwhile prepare all vegetables. In a medium soup pot, pour olive oil and heat over medium high burner. Once oil is hot, add onion and celery; saute for several minutes until onion turns translucent. Add water, then carrots, potatoes and corn. Add soy sauce and seasonings. Let mixture heat up to an almost boil.

Remove cooked beans, drain and slightly rinse. Add to vegetable mixture. Place on simmer and slow cook until potatoes are a firm to soft, about 45 minutes.

Serve with corn bread or corn muffins.


6 to 8 servings


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