Tex-Mex Pinto Beans Soup
These beans taste like they simmered all day long, but they are ready in less than 30 minutes. You can transform these beans into refried beans by roughly mashing them, and then frying them until thick in a skillet with vegetable shortening or lard.
Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 slices smoked bacon, chopped
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ¼ tsp. chili powder
- 1 can (29 oz.) plus 1 can (15 oz.) pinto beans, drained and rinsed
- 1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies, drained
- 2 cups chicken broth
- 1 cup water
- ¼ cup chopped cilantro
- Place a 6- or 8-quart Dutch oven or soup pot over medium heat and add the bacon. Cook, stirring constantly, until the bacon is crisp and has rendered its fat, about 8 minutes. Add the onion and cook until tender, about 3 minutes, then add the garlic, cumin, paprika, and chili powder. Cook until fragrant, about 30 seconds.
- Add pinto beans, diced tomatoes and green chilies, broth, water, and cilantro. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Serve hot.