Pinto Bean Soup

By Mariah Williams, co-owner of Poke Market and FTP co-lead

Courtesy of Feed The People - Puna, Hawaiʻi Island

Steve Tsang Unsplash

Ingredients

1/2 lb pinto beans, dried

TT salt & black pepper

*optional 2 bay leaves

*optional 3 cloves garlic, smashed

1 Tbsp canola oil

1 lb local beef

1/2 each yellow onion, chopped

1 each tomato, chopped

1/2 head cabbage, chopped

Directions

In a large bowl, sift through the beans to remove any stones, cover with water and soak overnight.

Strain beans and place into a large pot. Add enough water to cover by 3 inches. Season with salt and add optional ingredients if desired. Cook on medium-low heat about 1 1/2-2 hours, until beans are soft.

*For an Instant Pot: Pressure cook 30 minutes with 15 minutes natural release.

In a separate large pot, over medium-high heat, warm the oil and sauté the beef and onion, until the meat is cooked through and the onions are translucent.

Add tomato, cabbage, salt and pepper and cook 5 minutes more.

Add the cooked beans with their liquid to the pot and simmer 20 minutes.

Recipe edited by Sarah Burchard