Pinto Bean Soup
Hearty, Filling, Delicious!
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.
Servings
8-10
Ready In:
2 1/2 hrs (after all night soak)
or
1 hr using pressure cooker
Good For:
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)
3 tablespoons of olive oil
Garnish:
Chopped onions
Chopped tomatoes
Cilantro
Avocado
Limes
Queso Fresco* (crumbly cheese)
Crema Mexicana*
*available in Mexican markets if not found in the grocery store.
Choose:
Fast (pressure cooker) or Slow soak (regular pot)
- 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 pressure cooker.
- Add the 9 cups of water, the whole tomato, the salt, the olive oil and the bouillon and bring to a boil.
- Once it is boiling, close the pressure cooker, keep the heat on high.
- Once steam starts coming out of the top, place the weighted gauge (the little heavy thing that jiggles and dances) on the lid. This will start to build pressure inside of the pot.
- Once the lid locks and the weighted gauge starts to dance, turn down the heat to medium—medium high and cook for 45 minutes.
- Turn the heat off, leave the weighted gauge on and then carefully put the closed pot in the sink and slowly pour cold water over the whole pot, this will relieve the pressure. Once the pressure dissipates the lid will unlock — remove the weighted gauge and now it is safe to open the lid.
- Serve in individual bowls and garnish with the chopped onions, tomatoes, cilantro, limes, avocado, queso fresco and cream mexicana — enjoy with hot corn tortillas!
- 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 the pressure cooker method).
- Add the whole tomato, the salt, the olive oil 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!
Enjoy!
You can also use this recipe as the base for our refried beans recipe
