pinto bean soup

 One thing I learned about pinto beans and also the black beans, is to so come overnight and then first thing in the morning, bring them to a boil covered with water. Then cover and simmer a few minutes and then turn off the heat. Then when you're ready to cook them for lunch, the pre-cooking seems to make them softer. Usually beans take a long time to cook, but this pre-cooking saves time. Also, don't forget salt. Especially if you have acidic water.

INGREDIENTS

• 1 1/2 c pinto beans, soaked overnight
• Water
• 1 1/2 T molasses 
• 1/4 t basil
• 1/4 t oregano 
• 2-3 T ghee
• 1 1/2 t mustard seeds
• 1 1/2 t cumin seeds
• 1/4 t yellow hing
• 1/4 t ground black pepper
• 1 1/2 t salt

PREPARATION

1. Bring water and pinto beans to a boil with the salt. Add the basil and oregano. Cover and simmer until soft. About 45 minutes. 
2. Stir in the molasses.
3. Make a chaunk: heat the ghee then add the mustard and cumin until the seeds are done popping. Then add hing . When you can smell the hing, quickly pour everything into the soup.
4. Add more water if needed. A slightly watery finished product is desirable. Offer with lemon slices, rice and bread, etc