Southwestern Pinto Bean Soup Recipes

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.

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:

• 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:

• 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:

• 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:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• Combine broth, beans, undrained tomatoes, corn, carrot, onion, chili peppers, chili powder, and garlic in a crock pot (3 1/2 to 4 qt size is best).
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Dumplings:.
• Stir together flour, cornmeal, baking powder, and pepper in a medium sized bowl.
• Mix together egg white, milk, and oil in a small bowl.
• Add to flour mixture and stir with a fork just until combined.
• Divide dumpling mixture into 6 mounds and drop on top of the bubbling soup.
• Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 20 minutes more (don''t give in to temptation to lift lid) or until a wooden toothpick inserted in center comes out clean.
• Serve in bowls with 1 dumpling for each serving.

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.