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Pot of Gold Beans: How to Cook Yellow-Eye Bean Soup

Updated on May 5, 2017
 "Pot of Gold Beans" Ready to Eat!
"Pot of Gold Beans" Ready to Eat! | Source

Not Your Granny's Pot Of Beans

Though many people enjoy dried beans year round, when the weather turns, leaves glow, and harvest season’s foods are on our minds most households have a nutritious and easy-to-make pot of beans simmering on their stove for the weekend.

During cold weeks and months, regional recipes rule the day across the country, and yet, don’t you sometimes kind of want something a little different? How do ingredients that brighten up those traditional recipes sound?

A Colorful Pot of Beans!

Yellow eye beans are some of our favorite, and cranberry beans are always fun to make during the fall season, especially at Thanksgiving. They are extra pretty with a wonderful aroma and flavor. Well-done dried beans are the only kind to eat no matter what, in my opinion.

Still, even though we have many varieties to choose from, dried beans can tend to wear thin even if you make them often. Different seasonings with different breads certainly spice up meals and meals of beans but I thought there had to be more I could do to make them as interesting as they are healthy.

My recipe for pot of gold beans is the result of a little early-fall experimentation with a delicious carrot soup. It’s been a huge success, and I’m looking forward to hearing from you after your family tries it out.

Ingredients

  • 2 Pounds Dried Yellow-Eye Beans, or your favorite white dried bean.
  • 2 Tablespoons Olive Oil
  • 1 Quart Chicken Broth
  • 1 Large White Onion
  • 1/4 - 1/2 Teaspoon Black Pepper
  • 1 Large Bay Leaf
  • 1 16 Ounce Carton Pacific Natural Foods Cashew Carrot Ginger Soup
5 stars from 2 ratings of Pot of Gold Beans

Instructions

  1. Clean and rinse the yellow-eye beans.
  2. Soak beans overnight in water, changing the water once after 3 hours.
  3. The next morning put 2 tablespoons olive oil in a large pot with 1 quart homemade or organic chicken broth. Add beans, then enough water to just cover them.
  4. Add 1 large chopped onion, 1/2 teaspoon Celtic Sea salt, 1/4 teaspoon pepper, and a large bay leaf. Bring beans to a boil, then set to simmer for the next few hours with the lid on the pot.
  5. Check them once each hour to make sure there is enough water, but be careful not to add too much. This pot of beans should cook with just enough water to keep them from drying out. Cook until tender and and the liquid is somewhat thickened.
  6. When the beans are well done, add the Cashew Carrot Ginger soup. Bring to a boil, and prepare to serve up some natural goodness.
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Mmmmm good soup!Organic chicken broth is the next best thing to homemade!Bay leaves---don't forget the onion!Flax seed cornbread--surprise!Cranberry beans would work in this recipe!
Mmmmm good soup!
Mmmmm good soup! | Source
Organic chicken broth is the next best thing to homemade!
Organic chicken broth is the next best thing to homemade! | Source
Bay leaves---don't forget the onion!
Bay leaves---don't forget the onion! | Source
Flax seed cornbread--surprise!
Flax seed cornbread--surprise! | Source
Cranberry beans would work in this recipe!
Cranberry beans would work in this recipe! | Source

Serving Up A Pot of Gold

I served this recipe with cow-milk free cornbread to which I added 1 tablespoon ground flax seed. Risky? Yes--but it turned out great! My husband is a little picky about his cornbread and he loved it.

These beans may be seasoned with all natural bacon. Also, most people cook their beans with more salt than I do. Since discovering the goodness of Celtic sea salt I prefer to do most of my salting after cooking.

Choose your favorite seasons, by all means, but make the healthiest choices when deciding which add ins and sides to serve with your good-for-your-body beans. The benefits of dried bean varieties should never be undermined by unhealthy choices in the rest of a meal!

Do you enjoy dried bean recipes in the fall?

See results

What are Your Favorite Dried Beans?

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    • SanneL profile image

      SanneL 5 years ago from Sweden

      I'm a huge fan of beans and lentils. If I don't make soups or stews from beans I always add cooked beans or lentils to my salad. I can't say that I have any favorite, since I love them All!

      Your pot of gold beans looks sooo delicious! I will bookmark and definitely try it out myself.

      Thank you for sharing!

      Voted up and useful,

      Sannel

    • RTalloni profile image
      Author

      RTalloni 5 years ago from the short journey

      SanneL:

      Lentils to salad--beans I know, but this sounds very good. Thanks!

      I agree, love them all! Hope you get to try this recipe out soon. It was one of those aha moments when I tasted it--now I'm thinking of other ways to cook beans.

      So appreciate your visit and input!

    • carcro profile image

      Paul Cronin 5 years ago from Winnipeg

      I love beans, especially baked beans, yummmy! Thanks for the recipe!

    • homesteadbound profile image

      Cindy Murdoch 5 years ago from Texas

      These look yummy and very interesting. You're right, a new twist on beans. I too like beans, but I have not seen yellow eye beans before. Will have to see if I can track them down. I wonder if the are similar to black eyed peas?

      You're title immediately transported me to St. Paddy's day and I thought that they would be good for that occasion. I will have to see if I can find the soup also. But by adding different soups to different beans the variations could be endless with lots of good meals to be experimented with.

    • RTalloni profile image
      Author

      RTalloni 5 years ago from the short journey

      carcro:

      Now you've got me thinking about changes in our typical baked bean recipes...

      Thanks very much for stopping by and commenting!

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