-1 1/4 cups dry pinto beans
-1 Tbs vegetable oil
-2 Tbs whole wheat flour
-6 1/4 cups water
-2 1/2 tsp salt, divided
-3/4 cup powdered milk
-1 tsp garlic powder
-pinch of cayenne pepper
Sort and clean the beans. Place into large pot and cover with water. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let soak for 1 hour.
Drain water and rinse beans. Cover again with water and cook on low for 1 1/2 hours. Drain and rinse well. Set aside.
In a soup pot, mix the oil and flour over medium heat. Mix until well blended. Add the cooked beans, water, 1/2 tsp salt, powdered milk and garlic powder. Stir and cook for 15-20 minutes. Add the rest of the salt and cook for 5 more minutes. Using your immersion blender, or taking turns in a normal blender, process until smooth. Cook for 5 more minutes or until thick and creamy.
Ladle into bowl and sprinkle with a pinch of cayenne. Enjoy!