Boston Bean Soup is a must try when in the New England area. It’s creamy taste will have You ordering seconds an maybe even thirds. The main ingredient in Boston Bean Soup is the tasty Pinto Bean. The Pinto Bean is the most common an widely used Bean in the United States an Mexico it is mostly referred to as re-fried beans. In New Mexico it is also referred to as a frijol or in Texas as the Cowboy Beans. The Pinto Bean is prized for it’s high protein an amino acids an often replaces Meat in some low income areas. Boston Bean Soup is easy to prepare an takes about 40 minutes to complete, it is also a very cost effective an healthy replacement for meats.

Ingredient’s

(to serve four)

• 1  3/4lb Canned Cooked Pinto Beans (Drained)
• 2 Tomatoes (Chopped)
• 1 Celery Stick (Sliced)
• 1 Medium Onion (Chopped)
• 1 Bay Leaf
• 3/4 Pints Beef Stock
• Salt & Pepper

Method

In a medium saucepan bring the beef stock to a simmer an add salt an pepper. As the beef stock is simmering, lets get Your ingredients ready. Drain the cooked an canned pinto beans, an add to the simmering saucepan with the beef stock. Chop the 2 tomato’s into cubes an add to the same saucepan. Also chop the onions into cube pieces an add to the simmering saucepan. Slice the celery an also add it to the simmering saucepan. Add the Bay leaf. Cover an bring the mixture to a boil on medium heat.

Reduce heat an let simmer for about 20 minutes or until the vegtables are soft. Next uncover an let sit for about 20 minutes. Remove the bay leaf an take half the mixture an puree it in a blender or food processor. Mix the puree back into the remaining soup, season with salt an pepper. And Your ready to serve