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.

Later note on a new discovery: Beans cook faster and very soft by bringing to a boil and adding a little baking soda. Cover and let stand until ready to cook

(I still soak mine overnight. I'm not sure, but I've heard that unsoaked beans also benefit with the baking soda added after bringing them to a boil, adding the soda, covering and letting sit a while before cooking. Then make sure to drain the beans and wash off any baking soda. Put in fresh water and then cook with salt.)

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