Pinto Bean Soup

Yield:  14 Cups

Ingredients:

• 2 lbs dried Pinto Beans
• ~ 6 cups water
• 1 white onion
• 1 tbs Salt
• 1 tbs pepper
• 1 tbs cumin powder
• Chicken bouillon for water

Toppings:

• Cilantro (optional)
• Cabbage (optional)
• Onion (optional)
• Jalapeno (optional)
• Radishes (optional)
• Limes (optional)

Directions:

1. Perform a quick soak or soak beans over night
2. Rinse beans.
3. Add beans to large pot.
4. Cover with water by about an inch.
5. Add onion whole (remove top and bottom and remove paper skin)
6. Add salt, pepper, cumin, and chicken bouillon and stir.
7. Turn on medium high heat and bring to a slow boil.
8. Reduce heat to medium and cook for about an hour till beans are soften. 
9. Once beans are tender, server with toppings.

Quick Soak Method:

1. Check beans for any rocks or other foreign matter.
2. Add to large pot.
3. Cover with water
4. Add salt
5. Set on high heat
6. Allow to come to rolling boil 
7. Remove from heat and sit for 1 hour
8. Strain and rinse beans