Another winter warmer: Pinto Bean Soup

I am glad that you all enjoyed the polenta post! It really is such a versatile ingredient, not to mention healthy! So versatile, in fact, that it made another appearance this evening.

But first, Janna @ Just Flourishing asked how I prepared the haloumi last night.



Confession:  the cheese frying responsibility normally rests with Mr BBB!  He usually just pan fries the sliced haloumi over a medium/high heat in a little olive oil. I think he cooks each side for 3 to 4 minutes - which turns each side into the nice golden brown.

I may or may not normally be loitering close by when this is happening….and trying to steal hot slices straight out of the pan….

This morning started at 5.00am, when I was up and ready to hit the gym. 95 minutes later my legs were shaking from a weighs session, and my body was stretched out after the Body Balance class. I felt really strong in the Warrior sequences today, and I think my balance has improved too. I think I need to find the time to fit in two of these classes each week because I am absolutely loving them!

Tonight's Mystery Box ingredient was a good one...



Pinto Beans! Sadly I didn’t have any dried beans on hand, so I used this canned variety instead.



Did you know? Pinto beans (or "spotted beans") are commonly used in Mexican dishes such as refried beans. They are rich in folate and protein, and a good source of dietary fibre which helps stabilise blood sugar levels.



A pantry full of produce, and a distinct chill in the air,  led me to create a Pinto bean soup for dinner. For what better way to warm up on a cold winter's evening than with a big steaming bowl of hearty soup!

I sautéed a bunch of veggies…

 

And added the beans, some diced tomatoes, herbs, water and spinach. Covered and simmered for an hour or so.

Meanwhile, I dug  out my bag of polenta (again) to make a GF cornbread.

Pre-baking…



And post…



Once the bread was ready, it was simply matter of ladling steaming spoonfuls of the bean soup into our dinner bowls.



Topped with shaved parmesan.



And served with a good slice of the cornbread.



(I went back for another 1.5 slices of the cornbread).

This was a flavoursome soup, made all the more hearty by the pinto beans. It really was a winter warmer that warmed me up from the inside out. So much so, that another banana soft serve was required for dessert….

 

This time with a peanut butter drizzle sauce.

*Sigh* I really don’t think I will get sick of this soft serve….the flavour options are endless!

Pinto Bean Soup (serves 6)

• 4 stalks celery, diced
• 2 carrots, diced
• 1 swede, diced
• 1 zucchini,  diced
• 1 head broccoli, cut into florets
• handful baby spinach
• 2 garlic cloves, minced
• 1 tin pinto beans, rinsed and drained
• 1 tin diced tomatoes
• 2tbs fresh thyme
• 1tbs dried basil
• 6 cups water

1. Heat a little olive oil in a large stock pot over medium/high heat.
2. Add veggies, and cook for a few minutes.
3. Add the remaining ingredients.
4. Reduce heat to low, cover, and simmer for 1 hour.

Cornbread (GF)

• 1 cup polenta
• 1 cup GF flour
• 1tbs GF baking powder
• 1tsp salt
• 1tsp chilli flakes
• 1 cup rice milk
• 1/3 cup olive oil
• 1 egg

1. Mix dry ingredients in a bowl.
2. In a separate bowl, mix wet ingredients.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Pour into a lightly oiled baking dish and cook for 30 minutes at 200C.
5. Cut into slices and enjoy!

What about you? How do you like to use pinto beans?

I think next time I will try and make a refried bean dish with them!

Happy baking :)