Pinto Bean Rice Soup Recipes

PINTO BEANS AND RICE

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

TEX-MEX BEAN SOUP WITH RICE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
• Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
• Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

SMOKY PINTO BEAN AND POTATO SOUP

Steps:

• Combine all ingredients in medium sized slow cooker.
• Cook on high 3 1/2 - 5 hours or on low 8-10 hours.

PINTO BEAN/HAM SOUP

Steps:

• Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

BEANS AND RICE TACO SOUP

Steps:

• In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
• Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
• Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.

PINTO BEAN SOUP

Steps:

• You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
• Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
• Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
• You can add more veggie broth or water if you notice that too much liquid evaporated.
• I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
• Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
• Serve in bowls and garnish with fresh herbs. Enjoy!

PINTO BEAN AND SAUSAGE SOUP

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

PINTO BEAN SOUP

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.

PINTO BEAN & RICE SOUP

Steps:

• Soak the pinto beans in cold water for 10 hours (ideally leave them soaked overnight). Rinse them well and drain. Have the ingredients well washed and prepared as indicated in the ingredients description. Heat the olive oil in a large saucepan. Add the garlic and sauté for 1 minute until lightly golden. Add then the onion, the red pepper and a pinch of salt and sauté for 2 more minutes until only lightly golden. Add then the potato and sauté over medium heat for around 7 minutes. Reduce heat to low. Add the tomatoes, the drained pinto beans and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 50 minutes or until the beans are almost done, stirring from time to time. Add a tablespoon salt (or salt to taste) and stir. Add the rice and cook until the rice is done, preferably al dente. Remove from the heat and serve hot.