Pinto Bean Soup

Beans and rice are typically associated with humble circumstances but once you taste this richly flavored soup, you’ll see what you’ve been missing!

This is one inexpensive rich tasting, filling meal… if you enjoy it with some hot tortillas.

8-10

2 1/2 hrs (after all night soak)

Lunch+Dinner

Ingredients:

2 cups pinto beans

9 cups water

1 medium tomato

1 teaspoon of salt

1 teaspoon of chicken bouillon (we prefer Knorr brand)

Chopped onions

Chopped tomatoes

Cilantro

Avocado

Limes

Queso Fresco* (crumbly cheese)

Crema Mexicana*

*available in Mexican markets if not found in the grocery store.

Spread the beans on the counter top and inspect all of them, make sure there is no foreign objects like rocks or other debris. (You do not want to bite into a rock, that would be a pretty expensive pot of beans)
After the inspection, in a colander, rinse the beans thoroughly in water and place in a medium sized pot.
Add the 9 cups of water, cover and let the beans soak overnight. If you start in the middle of the day then let them soak for about 8-10 hours. (If you do not have this kind of time, then you should use a different recipe that uses a pressure cooker).
Add the whole tomato, the salt and the bouillon and bring to a boil.
Cover and simmer on low heat for 2 hours and 15 minutes stirring occassionally until the beans are tender.
Serve in individual bowls and garnish with the chopped onions, tomatoes, cilantro, limes, avocado, queso fresco and cream mexicana — enjoy with hot corn tortillas!

You can also use this recipe as the base for our refried beans recipe