This recipe is meant to be puree'd and served over hot cornbread, but it is also good left chunky as a soup. Also good mixed 2:1 witih rice, or over pasta like spaghetti sauce.

Ingredients

1	c dry red beans
3	oz lentils
2/3	c dry pinto beans
2	oz shallots
2	T chili powder
1/2	t cumin
1/4	t garlic powder
1/4	t oregano
1/8	t cayenne pepper
5	c water
24	oz cherry tomatoes
1	t salt
3	T butter
2	c beef broth
4	oz jalapeno pepper

Directions

1. I use dry middle-eastern red lima beans in this recipe, with Frontier dehydrated pinto bean flakes (instead of red beans and pintos) but either will work as well. The red limas make an especially creamy bean.
   
   
2. Soak beans overnight and drain.
   
   
3. Bring water/broth to a boil, then add beans, lentils, shallots, and seasonings. Either simmer on low for 3 hrs, or in a slow cooker for 4-5 hrs on high.
   
   
4. Strain out whole beans as much as possible and set aside. Using a stick blender, puree beans/seasonings.
   
   
5. Return whole beans to pot. Add halved cherry tomatoes and continue to cook for another 1/2 hour. Adjust seasonings.
   
   
6. Serve on fluffy cornbread or corn muffins, and top with sliced pickled jalepenos and/or grated cheese. (if desired)
   
   
7. Makes 8 - 1 1/2c servings
   
   

Categories

Beans, Main Dish, Soup, American-Southwestern, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in manganese High in phosphorus High in potassium High in thiamin High in vitamin A High in vitamin C