|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total 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.
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.