Description
Hearty Mexican Pinto Bean Soup delivers comfort in a bowl, blending robust spices with creamy legumes. Warm ingredients dance together, creating a soulful experience that connects palates to traditional south-of-the-border cuisine you’ll savor to the last spoonful.
Ingredients
Scale
Beans and Proteins:
- 2 cups (473 ml) dried pinto beans
- 2 cans pinto beans, drained & rinsed
Liquids and Broths:
- 6 cups (1.4 liters) vegetable broth
- 1 (14.5 ounces / 411 grams) can diced tomatoes
- 1 tablespoon lime juice
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
Garnish:
- ¼ cup fresh cilantro, chopped
- Tortilla chips
- Avocado
- Queso fresco
Instructions
- Thoroughly cleanse dried pinto beans under cool running water, removing any debris or discolored beans.
- Submerge beans in ample water, allowing them to hydrate and soften overnight in a spacious container at room temperature.
- When ready to prepare the soup, discard the soaking liquid and rinse beans once more to eliminate excess starch.
- In a large pot, combine the prepared beans with fresh water, creating a foundation for a hearty, authentic Mexican-style soup.
- Select aromatic vegetables like onions, garlic, and bell peppers to build a robust flavor profile for the soup base.
- Incorporate traditional Mexican spices such as cumin, oregano, and chili powder to enhance the beans’ natural earthiness.
- Simmer the beans gently, allowing them to tenderize and absorb the complex seasoning blend.
- Periodically stir and check the liquid level, adding more water if needed to prevent scorching.
- Continue cooking until beans reach a creamy, melt-in-your-mouth consistency, typically taking 1-2 hours.
- Adjust seasoning with salt and pepper, ensuring a balanced and vibrant flavor profile.
- Optional: Garnish with fresh cilantro, diced avocado, or a squeeze of lime for added brightness and authenticity.
Notes
- Soaking beans overnight helps reduce cooking time and breaks down complex sugars that can cause digestive discomfort.
- For a quicker alternative, use the rapid soak method by boiling beans for 2-3 minutes, then letting them sit covered for an hour before cooking.
- Enhance flavor by adding a bay leaf or smoked ham hock during the cooking process for deeper, richer taste.
- Consider using a pressure cooker to dramatically reduce cooking time while maintaining the beans’ creamy texture and nutritional value.
- Prep Time: 10 minutes
- Cook Time: hour (stovetop) or 6-8 hours (slow cooker)
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg