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Slow-Cooked Appalachian Soup Beans

A cozy, fiber-packed twist on a classic comfort dish.

Ingredients

2 cups dried pinto beans, soaked overnight and rinsed
6 cups low-sodium vegetable or chicken broth
1 small onion, diced
2 cloves garlic, minced
1 tsp. smoked paprika
½ tsp. black pepper
½ tsp. salt (or to taste)
½ tsp. cayenne (optional, for heat)
1 turkey bacon slice, diced (or omit for vegetarian)
1 bay leaf

Directions

Add all ingredients to a slow cooker. Cook on low for 6-8 hours or until beans are tender.
Remove bay leaf. Mash some of the beans with a spoon for a creamier texture.
Serve warm with cornbread and chopped green onions.
Tip: Serve with a splash of apple cider vinegar for extra flavor!

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