How to make
The beans are washed very well and soaked in cold water for 24 hours. The Pinto beans husk is harder and should be well soaked before cooking.
After soaking, they are boiled, by successively throwing out the water three times after boiling and pouring in new water.
The beans are boiled in the fourth water. After boiling in the fourth water, soda is added.
After the soda boils, stir very well and add the dry onion and dry carrot.
Let them boil for 60 minutes on a low heat, by stirring occasionally.
After 60 minutes, paprika, olive oil and salt are added.
Boil for another 20 minutes, then add the finely chopped spearmint and thyme.
Boil for another 20 minutes, then turn off the heat and leave the bean soup covered on the heat. The pinto bean soup with fresh spearmint is ready.
