PINTO BEAN POTAGE
-----------------
(Potage is a French word for Soup. This calcium-rich
vegitarian recipe makes a hearty soup)
 
2 cups dry pinto beans, soaked in water overnight
9 cups water
3 cloves garlic, minced
2 tsp sea salt
1 large bay leaf
1/4 to 1/3 cup spaghetti sauce (optional)
2 onions, diced
1 Tbs. extra-virgin olive oil
2 medium potatoes, diced
3 carrots, diced
2 stalks celery, sliced
1 1/2 cups thinly sliced kale
Dash salt
Water to cover
1/2 tsp. dried basil
1/4 tsp. dried marjoram or oregano
2 to 3 tsp. natural soy sauce (optional)
 
Drain beans and combine with water and 1 clove garlic in
a large pot. Bring to a boil and simmer, covered, for 1 1/2
to 2 hours, until beans are just tender. Add more water if
needed to keep beans covered while cooking. When beans are
tender, add salt, bay leaf and spaghetti sauce, if desired.
Continue to simmer
 
Meanwhile, in a large skillet, saute onions and remaining
2 cloves garlic in olive oil over low heat. [Those who
have their eyes water easily from frying onions should do
this in a well venilated area!] Add potatoes, carrots,
celery, kale and salt, and saute briefly. Add water to
cover and simmer 5 to 10 minutes.
 
Add vegetables and liquid to beans and cook together for
another 15 minutes. Add herbs, and if desired, soy sauce,
for the last minute or so of cooking. Remove Bay leaf
from pot (this is important!). Makes roughly 6 servings.