Ingredients with Measurements:
- 1 pound dried pinto beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the pinto beans in cold water and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
5. Add the chopped carrots and celery and cook for another 5 minutes until slightly softened.
6. Add the cumin, smoked paprika, dried oregano, and bay leaf and stir to combine.
7. Add the soaked pinto beans and vegetable broth to the pot and bring to a boil.
8. Reduce the heat to low and let the soup simmer for 1-2 hours until the beans are tender.
9. Remove the bay leaf and use an immersion blender to blend the soup until smooth (optional).
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro (optional).
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use other types of beans, such as black beans or kidney beans.
Variations:
- Add diced tomatoes or tomato paste for a tomato-based pinto bean soup.
- Add cooked bacon or ham for a meaty version of the soup.
- Add chopped green chilies or jalapeños for a spicy kick.
Tips and tricks:
- To save time, you can use canned pinto beans instead of dried beans.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- For a thicker soup, use less broth or puree fewer beans.
Storage instructions:
- Let the soup cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top.
- Garnish with chopped fresh cilantro, chopped green onions, or shredded cheese.
Garnishes:
- Fresh cilantro
- Sour cream or Greek yogurt
- Chopped green onions
- Shredded cheese
Pairings:
- Serve with crusty bread or cornbread for dipping.
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Cornbread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
- Store the soup in an airtight container in the refrigerator and discard any leftovers after 5 days.
Food history:
- Pinto beans have been a staple food in Mexican and Southwestern cuisine for centuries.
Flavor profiles:
- The soup has a smoky, earthy flavor from the cumin and smoked paprika, with a hint of sweetness from the carrots and onions.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican