In one of our most famous fairy tales, the hero of the story couldn’t get started without the help of three small objects. beans. Jack’s beans took him on a grand adventure, and while you can’t quite scale Colorado’s beans, they are no less magical. According to the Colorado Dry Beans Committee, beans are beneficial to human nutrition and environmental health. Beans are high in fiber and protein, and when planted they replace nitrogen in the soil, making them superhero partners for farmers using cover crops or crop rotation to maintain soil health.
You can feel good about planting and eating them, which we think is a great way to keep Colorado thriving.
Beans are an affordable, versatile addition to any meal and, in their dry form, can be used as a durable staple for years. One of the largest bean-growing states, Colorado offers a wide variety of beans, including the three main ones: pinto (featured this month), mayocoba (yellow), and bright red kidney beans. Other beans grown in Colorado include black, large northern, small red, garbanzo beans (garbanzo beans), and black-eyed beans (commonly referred to as black-eyed peas).
With so many flavors to choose from, expand your bean repertoire with this delicious Pinto Bean Soup, which you can make in a pressure cooker or pressure cooker without spending too much time in the kitchen. Not sure where to get Colorado beans? Look for the Colorado Proud label at your local grocery store or check out online retailers like the Women’s Bean Project.
Each month, the Colorado Department of Agriculture features a different agricultural commodity to highlight the variety and quality of produce grown and farmed in the state. For January, 5280 Culinary’s Chef Jason Morse brings us Colorado Proud Pinto Bean and Sausage Soup.
Chef Jason says, “For this soup recipe, we’re going to pull out our pressure cooker to speed up the process and get ready for dinner in a hurry. These Colorado pinto beans are the perfect ingredient for this soup and give it great flavor.”
Colorado Proud Pinto Bean and Sausage Soup
Chef Jason K. Morse, CEC, 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Enough for 6 people
Preparation time: 15 minutes
Cooking time: 55 minutes
Quick Cooking Time: 40-50 minutes (approx) depending on desired doneness
Pressure relief time: 12-15 minutes
2 tablespoons oil, rapeseed-olive mixture
1 ½ cup fresh yellow onion, diced medium
1 ½ cup fresh carrots, cut into medium chunks
1 ½ cup fresh celery, with leaves, diced medium
2 pounds of cooked beef sausage cut into thick “coins”.
2 tbsp fresh garlic paste
1 ½ cup diced, fire-roasted canned tomatoes (15 oz)
1 sprig of fresh thyme
1 sprig of fresh rosemary
6-8 cups chicken broth
1 pound dried Colorado pinto beans
Kosher salt to taste, adjust as desired after soup is cooked
Freshly ground black pepper to taste, adjust to taste after the soup is cooked
1 cup fresh Italian parsley for garnish
1. Wash all tools before use
2. Clean and disinfect all cutting boards and prep surfaces before use
3. Read all manufacturer’s instructions before using grills, appetizers, and cooking utensils
1. Prepare all ingredients above as shown and set aside in preparation containers.
2. Plug in Instant Pot or pressure cooker and set to SAUTE setting, allow to heat for 10 minutes.
3. Add oil, onions, carrots and celery and sauté until onions begin to brown.
4. Add sausage coins and cook until they start to brown.
5. Add garlic, diced tomatoes, thyme and rosemary and mix with greens, cook for 3 minutes.
6. Add chicken broth and beans and mix well.
7. Put the lid on the pressure cooker or pressure cooker, set the pressure relief valve to closed.
8. Cancel the fry function and press Pressure Cook, High Pressure Setting.
9. Set the timer for 40 minutes and allow the pressure cooker or pressure cooker to build pressure and start the timer.
10. After 40 minutes, turn the valve to release the pressure or vent (be careful during this process and vent slowly, cover the vent with a towel at the beginning of venting to control steam and water ).
11. Allow the pressure cooker or pressure cooker to fully vent and release the pressure.
12. Carefully and slowly open the lid of the pressure cooker or pressure cooker.
13. Remove thyme sprig and rosemary.
14. Check if the beans are cooked and if they are not to the desired doneness, repeat the quick cook process in 5 minute increments until the beans are to your desired doneness. Follow the proper pressure relief process each time.
15. Once the beans are cooked to your desired doneness, taste and season with salt and pepper.
16. Add the chopped parsley and mix to combine.
17. Serve with bread or toasted grissini.
If you’re of legal age and want to add a wine to your meal, try The Winery at Holy Cross Abbey’s 2019 Syrah. For non-alcoholic alternatives, check out Sparkling CBD Beverages’ CBD-infused beverages like sparkling citrus water, bubbly cherry soda, and more.
Visit www.coloradoproud.org for a complete list of recipes.