So Easy Mexican Bean Soup Cassies Recipes

EASY MEXICAN BEAN SOUP

Steps:

• Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 mintues.
• Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
• Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
• Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
• Add the bean mixture back to the pan and bring it up to a simmer. Once simmering be sure to give it a final taste for seasoning! I added more salt at this point (so a heaping teaspoon total for this batch) and another generous pinch of Mexican oregano.
• Serve immediately with your choice of garnish. I used Mexican Crema, freshly chopped cilantro, and a squeeze of lime.
• Store leftovers in an airtight container in the fridge where it will keep for a few days.

MEXICAN 3-BEAN SOUP

Steps:

• Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.

QUICK MEXICAN BEAN SOUP

Steps:

• In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

CREAMY,SPICY PINTO'S - CASSIES WAY

Steps:

• 1. Rinse your beans and sort. Place your beans in a stock pot; along with ham hock. Cover with water to 2 inches above the beans. Bring the beans to a boil; cover and simmer for 2 hours. Checking occasionally making sure they have enough water. Add more as needed, not too much though..you want them to have a nice creamy broth, not watered down.
• 2. After the 2 hours; add your onion, garlic and peppers ( if using ). Cover and continue to simmer another 1 1/2 - 2 hours. Keep a check on the water. Add more if needed.
• 3. Once the beans are nice and creamy with about 20 minutes left to cook; add your seasonings ( salt, pepper, cumin, chili powder ) optional. Stir to thoroughly combine.
• 4. Test and make sure the beans are cooked. They should be nice and tender, and broth should have a nice creamy texture. Excellent served with a slice of cornbread...so, so good!