Southwest Pinto Bean Soup Recipes

Steps:

• Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
• Add garlic to broth, simmer 1 minute.
• Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
• Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
• Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
• Bring to a full boil. Seal cooker with lid and bring to high pressure.
• Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
• Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
• Return the pureed mixture to the cooker and season with salt and pepper to taste.
• Garnish with diced tomatoes, cilantro and avocado and green onions.

Steps:

• Soak beans for 2 hours, then drain.
• Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni.
• Bring to a boil, cover, and reduce heat to simmer.
• Let simmer for 80 minutes, then add the rice.
• Let simmer until ham and beans are tender and rice is cooked (40 minutes).
• Discard bouquet garni and bones.
• Cut up the meat and return it to the soup.
• Reheat and serve with flatbread.

Steps:

• In a large nonstick saucepan, saute veggies and garlic until almost tender.
• Stir in all but cilantro and bring to a boil.
• Simmer 20 minutes. Stir in cilantro.
• Freezes well.

Steps:

• Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
• Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
• Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
• In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden. Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds. Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
• While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain. Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes. Soup may be made 4 days ahead (cool uncovered before chilling covered).
• Just before serving, stir in lime juice and coriander.
• To quick-soak dried beans:
• In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Steps:

• Combine 11 soup ingredients in slow cooker.
• Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
• Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
• Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
• At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
• Cover and cook for 30 minutes (do not lift cover).
• Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Steps:

• Rinse beans and sort for stones.
• Soak beans in enough water to cover overnight.
• Drain off water.
• In skillet, brown bacon.
• Add onion and celery, stir.
• Add spices.
• Add this mixture to drained beans.
• Pour enough water to reach within 3 inches of top of pot.
• Bring to a boil.
• Simmer for 4-5 hours, stirring occasionally.
• When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.