Carla Hall’s Southern Soup Beans

by Rachael Ray Show Staff 1:14 PM, October 14, 2016

Aired June 28, 2017


1 pound dry beans (such as pinto, navy, black-eyed pea or limas)
2 whole carrots, peeled
1 medium onion, finely diced
1 celery stalk
1 bay leaf
2 garlic cloves, sliced
2 smoked serrano chile peppers
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt and pepper
Garnish: Diced raw onions, chow-chow


Rinse, drain and pick through the beans to check for stones or debris. Soak overnight covered with 8 cups of water.
Drain, rinse and place beans in a large soup pot. Cover with 8 cups of fresh water. Add the carrots, onion, celery, bay leaves, garlic and serrano chile peppers. Bring to a boil then reduce to a simmer and cook uncovered for 1 1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
Stir in the olive oil, cumin, cayenne and salt and pepper. Serve topped with diced raw onion, chow chow and cornbread

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