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Mexican Pinto Beans in a blue bowl
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4.50 from 2 votes

Mexican Pinto Beans

Mexican Pinto Beans, made in the true Mexican Style, has got to be the most delicious soup in the world.  
Prep Time5 minutes
Cook Time4 hours
Soaking time8 hours
Total Time4 hours 5 minutes
Course: Soup
Cuisine: Mexican
Keyword: Mexican Pinto Beans
Servings: 2
Calories: 123kcal
Author: Pam - Two Cups of Health

Ingredients

  • 3/4 Cup Pinto Beans, dried
  • 2 Strips Bacon
  • 1 Shallot Diced
  • 2 Cloves Garlic Mined finely
  • 1/2 Cup Red Peppers Diced
  • 1/4 Cup Poblano Pepper Thinly sliced
  • 1/2 Tsp Chipotle Pepper Powder
  • 1/4 Tsp Salt
  • 1/2 Cup Chicken Broth Low sodium
  • 1/4 Cup Cilantro, fresh Chopped

Instructions

  • Rinse beans and add to medium bowl. Add water to cover beans by about 1". Cover and refrigerate overnight.  
  • Saute bacon in a large pot over medium high heat. Cook 1-2 minutes until bacon is rendered and beginning to brown.  Then add shallots, garlic, red peppers and Poblano peppers.  Cook 1-2 minutes more and add Chipotle Chile Powder and salt.
  • Drain the water from the soaked beans and add them to the vegetables with the chicken broth and enough water to cover beans by 1/2".  Bring to a boil then immediately reduce heat to low.  Cover with lid and simmer for 3 hours. Periodically stir the beans and add more water as needed.
  • Stir in cilantro and continue to simmer, covered, for 1 more hour.  Adjust for seasonings and serve.

Nutrition

Calories: 123kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 655mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1235IU | Vitamin C: 68.6mg | Calcium: 5mg | Iron: 0.4mg