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
For added flavor, you can include a smoked ham hock or bacon while simmering the beans. Adjust the seasoning according to your taste, and feel free to add a dash of hot sauce for a spicier kick. If you prefer a thicker soup, mash a portion of the beans with a potato masher or use an immersion blender. Remember that the soup often tastes even better the next day, allowing the flavors to meld beautifully overnight.
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