Weekly Recipe
Pinto Bean Soup
Ingredients (serves 2‑3)
1 cup dried pinto beans (or 2 cans, drained)
2 medium potatoes, diced
2 cups collard greens, chopped
1 small onion, diced (optional)
2 Tbsp oil
Salt, pepper, cumin or bay leaf – about ½ tsp each
Optional: splash of vinegar or hot sauce
Instructions
1. Soak dried beans overnight, drain, then cook 60‑90 min until tender.
2. Heat oil in a pot; sauté onion 2‑3 min if using.
3. Add potatoes, beans, and enough water or broth to cover; bring to a boil.
4. Reduce heat, stir in collard greens, and simmer 15‑20 min until potatoes are soft.
5. Season with salt, pepper, and spices; add vinegar or hot sauce if desired.
6. Serve hot.
Low‑cost tips – buy beans in bulk, use frozen collard greens, and a simple spice blend. One pot, cheap and filling. Enjoy!