Pinto Bean, Steak & Dumpling Soup & {A Bush's Beans Giveaway}

Back in October I was invited to be a part of a Bush's Beans Culinary Event at the Paws Up Resort in Montana. Sadly I was unable to attend the event, but the rest of Team Bean - Kristen, Katie, Cheryl, Sandy, Aggie, Amy and Laura as well as the wonderful PR Team all went. Even though I couldn't actually be at the event I was still able to connect and keep up through Twitter and Face book.

At the Culinary Event Team Bean got to prepare a few seasonal inspired bean dishes with the wonderful and talented Jeffrey Saad & Connie Gutterson. I have had two opportunity to work with Jeffrey and Connie and both of them are equally inspiring. They really know how to get your creative juices flowing.

Photo credit: Crackle Photography

I love these events because no question is silly or crazy. We have so much fun and everyone feels so comfortable working together in the kitchen. I can honestly say I learn something new every time I attend. The best part is that we get to sit down together family style and enjoy all the dishes that we prepared together. I think that's my favorite part of the whole event.

All of the dishes that were prepared at the Culinary Event looked equally delicious, but this Pinto Bean, Steak & Dumpling Soup really caught my eye. With winter upon us there is nothing more comforting than a nice hot bowl of soup.My favorite soups are thick hearty ones and this one doesn't disappoint.

This soup is packed full of steak, pinto beans, corn dumplings and a tasty broth packed full of spices and flavor (Full Recipe Below. Jeffrey recommends slicing the steak into bite sized pieces, showering with an even coating of kosher salt before and then searing the meat. Searing the meat before adding it to the soup adds so much more flavor.

I don't want to leave out any of the other dishes that were prepared at the event, so I have included links below for the following recipes. Calabrian Style Chicken With Beans, Wild Mushroom and White Bean Tart pictured above with Connie. And the Cumin Chicken With Black Bean Stuffing which I have heard was fabulous. While you're at the Bush's Website don't forget to browse around because they have Quick and Easy recipes, Seasonal Sensations and Kid Friendly Bean recipes. I'm sure you will find something you will like.

I also wanted y'all to get a little bean inspired, so how about a Giveaway!!! The nice folks over at Bush's were gracious enough to give one of my lucky readers a chance to win a great prize pack below.
Prize Pack Includes the Following Items - Contest Closed

Staub Grill Pan • Apron • Silpat • Bean Strainer • Recipes made at the event
Various Spices to make recipes • Coupons for Free Cans of Bush’s Beans.

Contest is now Closed!!!
Winner of the Bush's Beans Prize Pack is Wendy Bowman!!!

Contest Rules: For your chance to win this wonderful Gift Pack just leave a comment telling me your favorite recipe using beans (mandatory entry). You have until Sunday, December 11th at 5:00 PM (CST) to enter.

One winner with will be selected using random.org. Winner will have 48 hours to claim their prize or another winner will be selected. Contest open to US Residents only due to shipping charges. Good Luck to everyone who enters. I have also included the delicious soup recipe below.

Please leave a valid email address in your comment, so I am able to contact you in the event that you're the winner.

Pinto Bean, Steak & Dumpling Soup
Ingredients:

Dumplings:
1 - teaspoon canola oil
½ - cup corn kernels (about 1 cob)
¼ - cup milk
4 - tablespoons butter, cut into small pieces
½ - teaspoon baking powder
¼ - teaspoon kosher salt
½ - cup cornmeal
1 - cup all-purpose flour

For Steak:
1 - 12-14 ounce rib eye steak, cut into ½-inch pieces
Salt and pepper
2 - teaspoons canola oil

For Soup:
1 - white onion, sliced
2 - cloves garlic, chopped
1 - tablespoon chile powder or 2 dried red guajillo chiles
1 - tablespoon chile powder or 2 dried red ancho chiles
½ - teaspoon cumin seed or powder
1 - quart beef broth
2 - cups water
¾ - cup canned tomato puree
1 - can (16 ounces) BUSH’S Pinto Beans, drained and rinsed
¼ - cup lime juice
½ - teaspoon kosher salt
¼ - cup fresh cilantro, chopped

Directions:
Dumplings: In medium-sized pot over medium-high heat pour 1 teaspoon canola oil. Once hot, add corn. Stir and cook until golden, about 3 minutes. Pour in milk and bring to a boil. Let simmer for 1 minute. Turn off stove, set aside to cool.

Place butter, baking powder and salt in medium bowl; allow mixture to rise to room temperature. Then use the paddle attachment for an electric mixer or hand mixer to whip.
Add cooled corn/milk mixture to bowl and blend with butter, baking powder and salt mix. Using mixer on slow speed, gradually add cornmeal and flour until mixture forms into dough, about 3 minutes.

Remove dough from mixer, place on clean counter. Knead dough until soft, should not be sticky or dry. Wrap dough in plastic and place in refrigerator. For Steak: Season steak with salt and pepper, to taste.

Place a wide pot over medium heat; add 2 teaspoons of canola oil. Once a haze begins to rise from the pot, use tongs to carefully place steak into pot. Sauté until deep golden brown. Using tongs remove steak, set aside on a plate to cool.

Soup: Keep stove on. Place onions, garlic, chiles and cumin in the same pot used for the steak, stir occasionally for 5 minutes or until ingredients are golden brown. Pour in beef broth, water and tomato puree, bring to a boil. Cover pot with lid, turn heat down and simmer for 20 minutes. Turn stove off, set aside to cool.

Pour cooled soup base into a blender, puree ingredients until smooth. Once smooth, pour soup base back into pot, add pinto beans. Set aside. Remove dumpling dough from refrigerator, unwrap plastic. Pull off large marble-sized pieces. One at a time, hold dough piece in the palm of your hand and use your thumb to press dough into a boat shape.

Once all are done, bring soup base to a simmer and then place dumplings into pot. Cover with lid, cook for 10 minutes. Add steak, lime juice, salt and dumplings to pot and bring soup to a boil. Turn off stove.Ladle soup into bowls; serve even amounts of steak, beans and dumplings. Garnish with fresh cilantro.

Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6

Pinto Bean, Steak & Dumpling Soup created for BUSH’S® Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.

Disclosure: Bush's had provided me with one gift pack to give away to one of my readers. All comments and opinions stated above are my own. I would like to thank Bush's Beans for sponsoring this giveaway.