Pinto Bean Soup with Salsa

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Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


Pinto beans have a creamy and nutty flavor. Harkening back to their origin in South America, this recipe pairs a piping hot bean soup with cool and rich salsa and sour cream.


2 1/2 cups
pinto beans
7 cups
1/4 cup
olive oil
onion, yellow
1 teaspoon
2 teaspoons
4 cloves
2 cups



If using dried beans, soak them overnight. The next day, rinse beans and bring to a boil with water, cooking until tender, about 1½ hours.

Heat oil in a medium pan. Add onions, salt, pepper, and cumin and cook, stirring often, about 10 minutes. Add the garlic and cook for 1-2 minutes more.

Spoon mixture into a pot and add the cooked or canned beans along with 2 cups broth. Bring to a boil, then reduce heat and simmer, uncovered, 20-30 minutes more. Remove from heat and allow to cool enough to blend in batches.

Serve in bowls and top with your favorite salsa and sour cream.

*To soak beans overnight, or 8-24 hours: Soak beans in 3x the amount of water, or enough to cover. Rinse before proceeding with recipe.