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Pinto Bean Soup

Use dried beans that have been soaked overnight or toss together for a mid-week meal with canned beans.
Prep Time30 mins
Cook Time1 hr
Total Time13 hrs 30 mins
Course: Lunch, Soups & Salads
Cuisine: American, Mexican
Servings: 4 servings

Equipment

  • Stick Blender
  • Non-Stick Pot

Ingredients

  • 250 grams pinto beans dried, picked over and soaked overnight
  • 30 ml olive oil
  • 2 birdseye chilis very small, use less if you don't like spicy
  • 400 grams onions white, diced
  • 2 cloves garlic peeled and crushed
  • 1 litre vegetable stock

To Serve

  • 100 grams coriander leaves picked, minced
  • cheese shredded, cheddar or monterey jack
  • soured cream

Instructions

  • Soak the beans overnight.
  • To make the soup, use a large non-stick pot, warm the olive oil over low heat.
  • Stir in the onions and birdseye chilis. Cover and cook on low heat until the onions are translucent but not brown.
    pinto bean soup - step1
  • Add minced garlic and cook for further 10 minutes.
  • Tip in drained, soaked beans (discard the soaking water) and stir into the soup base.
  • Add stock and bring to simmer (not boil).
    cowboy bean soup recipe - step 2
  • Simmer on low for about 1 hour until the beans are cooked through.
  • With a ladle, remove about half of the beans from the soup.
  • Either leave the birdseye chilis in the pot or discard them. The soup will be more spicy if you leave them in.
  • Using a stick blender, blend the contents of the pot until smooth.
  • Add back the reserved beans and onions.
  • Heat through. Stir in coriander just before serving.
  • Serve in bowls with additional garnish as desired.