Friday, January 4, 2013
Bean and Spinach soup over Red Cargo Rice
Dinner! Bean and Spinach Soup over Red Cargo rice with fresh cornbread.
1 pound of beans of your choice
Put in pressure cooker with about 2 inches of water above the beans
1 onion cut in half or diced
Cook on pressure for 40 minutes.
4 vegetable bouillon cubes
2 teaspoons chopped garlic
1 can diced tomatoes
1 bunch spinach or 1 box frozen spinach
2 teaspoons smoked paprika
Fish out the cut onion if you used one and throw it away.
Stir and heat everything until hot then serve over rice or eat as soup. Enjoy!
I usually make this as Bean and Kale soup, but I am out of kale and had spinach, so that is what I used. It tastes great!