I think Yukon Gold and yellow potatoes are the best potatoes for soup. They hold their shape when cooked, and they have an amazing creamy texture when blended. This soup is partially blended, so you get to enjoy them both ways! They have a nice buttery flavor too. I wouldn't use russet potatoes here, as they fall apart as they cook.
Pinto beans are the perfect canvas for enhancing with aromatics, herbs, and spices, as well as meats and veggies. Slow-simmered until tender and flavorful, these simple legumes can be transformed into a hearty side dish that's ideal for serving with rice and cornbread. To cook pinto beans effectively (and safely - beans should never be consumed raw or undercooked), you'll leave them bubbling on the stovetop for somewhere between one
Put a tablespoon of the oil in a large frying pan on a medium heat, add the garlicand fry for 30 seconds. Add the chard and paprika, and stir-fry for three to four minutes, just until the chard has wilted (this will take less time if it's quite young). Season with a half-teaspoon of flaky sea salt and the lemon juice, then taste and add more salt as needed.
