Picture a steaming bowl of pinto bean soup, rich with the aroma of cumin and garlic, gently wafting through the air.
This Mexican-inspired delight is both simple to prepare and wonderfully comforting, perfect for any cozy evening.
As the ingredients meld together, the beans soften, and the flavors deepen, transforming into a heartwarming dish.
Let’s bring this comforting soup to life and indulge in its hearty goodness.
Kitchen Tools Required
- 1 large pot
- 1 stirring spoon
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 2 cups dried pinto beans, rinsed
- 8 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz.) diced tomatoes
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pinto Bean Soup, follow this timeline:
- Reading Time:
- Allocate about 5 minutes to read through the entire recipe and instructions before starting.
- Prep Time (10 minutes):
- 0:00 – 2:00: Rinse the pinto beans thoroughly under cold water.
- 2:00 – 6:00: Chop the onion and bell pepper; mince the garlic.
- 6:00 – 10:00: Gather the remaining ingredients and equipment.
- Cooking Time (1 hour 30 minutes):
- 10:00 – 15:00: In a large pot, combine the rinsed beans and 8 cups of water, then bring to a boil.
- 15:00 – 75:00: Reduce heat and let the beans simmer for about 1 hour, checking occasionally.
- 45:00 – 55:00: In a separate pan, heat olive oil over medium heat and sauté the onion, garlic, and bell pepper until softened.
- 55:00 – 60:00: Add the cooked onion mixture to the pot with the beans.
- 60:00 – 65:00: Stir in cumin, chili powder, salt, and black pepper.
- 65:00 – 75:00: Add the diced tomatoes with their juice to the pot.
- 75:00 – 90:00: Simmer the soup for an additional 30 minutes, stirring occasionally.
- Resting Time (10 minutes):
- 90:00 – 100:00: Remove from heat, stir in fresh cilantro, and let the soup rest before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse the pinto beans thoroughly under cold water.
In a large pot, combine the rinsed beans and 8 cups of water, then bring to a boil.
Reduce heat and simmer for about 1 hour or until beans are tender.
In a separate pan, heat olive oil over medium heat and sauté the onion, garlic, and bell pepper until softened.
Add the cooked onion mixture to the pot with the beans.
Stir in cumin, chili powder, salt, and black pepper.
Add the diced tomatoes with their juice to the pot.
Simmer the soup for an additional 30 minutes, stirring occasionally.
Remove from heat and stir in fresh cilantro.
Let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Avocado Slices: Adds a creamy texture and a fresh, rich flavor.
- Lime Wedges: A squeeze of lime enhances the soup’s flavors with a zesty kick.
- Sour Cream: Offers a cooling contrast to the soup’s spices.
- Grated Cheese: Melts into the soup, adding a cheesy, comforting layer.
Storage
Store leftover Pinto Bean Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup in portions, lasting up to 3 months.
Freezing
To freeze pinto bean soup, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw and reheat before serving.
Reheating
To reheat pinto bean soup, gently warm it on the stove over medium heat.
Stir occasionally until heated through.
Alternatively, microwave in a covered dish.
Stir every minute for even heating.
Final Thoughts
Pinto Bean Soup is a delicious and hearty dish that offers a taste of Mexican cuisine.
With its rich flavors and comforting texture, it’s perfect for a cozy meal.
The recipe is straightforward, and the ingredients are simple, making it accessible for anyone to try.
Remember, letting the soup rest allows the flavors to meld beautifully, enhancing the overall taste.
Enjoy your homemade Pinto Bean Soup!
Frequently Asked Questions
Can I Use Canned Pinto Beans Instead of Dried Beans?
Yes, you can use canned pinto beans. Drain and rinse two 15-ounce cans. Reduce water to 4 cups and skip the initial simmering step. Proceed with sautéing vegetables, then add beans when combining ingredients. Adjust seasoning accordingly.
How Can I Make the Soup Vegetarian or Vegan-Friendly?
To make the soup vegetarian or vegan-friendly, omit any meat additions like ham hock or bacon. Use vegetable broth instead of water for enhanced flavor. Confirm all spices and additives like hot sauce are plant-based, checking labels.
What Are Some Suitable Side Dishes to Serve With Pinto Bean Soup?
You can pair your dish with 200g of Mexican cornbread, baked at 180°C for 25 minutes. Alternatively, serve 150g of fresh avocado slices with a squeeze of lime juice and 10g of finely chopped cilantro for added zest.
Are There Any Substitutions for Cilantro if I Don’t Like It?
You can substitute cilantro with parsley or basil. Use 1/4 cup chopped parsley or 2 tablespoons fresh basil. Make sure you finely chop the herbs for even distribution. Add them at the end for best flavor retention.
How Do I Adjust the Recipe for a Slow Cooker?
Start by soaking beans overnight. In a slow cooker, add beans, water, sautéed onions, garlic, and bell pepper. Include remaining ingredients. Cook on low for 7-8 hours or high for 4-5 hours. Stir occasionally.
Pinto Bean Soup
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 cups dried pinto beans rinsed
- 8 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 14.5 oz.
- 1/4 cup fresh cilantro chopped
Instructions
- Rinse the pinto beans thoroughly under cold water.
- In a large pot, combine the rinsed beans and 8 cups of water, then bring to a boil.
- Reduce heat and simmer for about 1 hour or until beans are tender.
- In a separate pan, heat olive oil over medium heat and sauté the onion, garlic, and bell pepper until softened.
- Add the cooked onion mixture to the pot with the beans.
- Stir in cumin, chili powder, salt, and black pepper.
- Add the diced tomatoes with their juice to the pot.
- Simmer the soup for an additional 30 minutes, stirring occasionally.
- Remove from heat and stir in fresh cilantro.
- Let the soup rest for 10 minutes before serving.
Notes
