• 1 pound dried pinto beans
  • ¾ cup olive oil, divided
  • 4 stalks celery with leaves, chopped
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped or pressed
  • 1 (12 ounce) can chopped tomatoes
  • 1 small bunch fresh parsley, finely chopped
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • salt and freshly ground black pepper to taste
  • 1 teaspoon white sugar(Optional)
  • Directions

  • Step 1

    Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.


  • Step 2

    Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

  • Step 3

    Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

  • Step 4

    Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

  • Cook's Notes:

    You can use dried pink beans in place of pinto beans and honey instead of sugar.

    You can use pureed tomatoes in place of chopped.

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