Recipe by Tish
I swear you taste the flavor of tamales in this simple and nourishing soup!
Top Review by BeckyF
If you don't have the time to soak the beans for the longer period of time you can use 2 cans of Pinto Beans (15 1/2 ounce). It can also use a little extra hot sauce. Otherwise it is great.
- 2 2⁄3 cups pinto beans, presoaked
- 8 cups water
- 1 large bay leaf
- 1 cup onion, chopped
- 1⁄2 cup green peppers or 1⁄2 cup red pepper, diced
- 2 cups celery, chopped
- 1 tablespoon dried chives
- 1 teaspoon celery salt
- 3 cloves garlic, minced
- 1 tablespoon tamari
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1⁄3 cup olive oil
- 3⁄4 cup yellow cornmeal
- 1 tablespoon bacon bits (optional)
- salt and pepper
Directions See How It's Made
- Soak beans as directed on the back of the package.
- In a 5-6 quart pot, bring water, pinto beans, and bay leaf to a boil.
- Simmer, covered for about 20 minutes Add onion, pepper, celery, chives, celery salt, garlic, tamari, cayenne, cumin, and olive oil.
- Bring again to boil, then reduce heat and simmer, covered until the beans are tender In blender, blend 2 cups of the hot soup broth with the corn meal and the bacon bits until smooth.
- Sir constantly, adding cornmeal mixture gradually into the soup.
- Simmer and continue stirring, for about 10 minutes, or until cornmeal is cooked (soup will get thick).
- Add seasonings to taste.