SOUTHWESTERN PINTO BEAN SOUP (PC)
A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes.
Provided by Blue Karma
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
SOUTHWESTERN PINTO BEAN SOUP
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.
SOUTHWEST PINTO BEAN SOUP
Make and share this Southwest Pinto Bean Soup recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386.6, Fat 1.2, SaturatedFat 0.2, Sodium 796.2, Carbohydrate 74.6, Fiber 12.6, Sugar 2.5, Protein 18.8
SOUTHWESTERN PINTO BEANS
Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 12h30m
Yield 7
Number Of Ingredients 12
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.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 900 mg
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
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