Pinto Bean Soup Recipe -Mexican style

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive but still versatile.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Soak 1 pound of pinto beans overnight with 1 tablespoon of baking soda and 1 tablespoon of salt.

Add the soaked beans to the pressure cooker.

Pour in 3 cups of water and add 1 can of tomatoes.

Chop and add 1 onion to the pot.

Add 1 teaspoon of salt, 1 teaspoon of oregano, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of black pepper, and 1 teaspoon of ground cumin.

Add 1 tablespoon of garlic powder and stir all the ingredients together.

Set the pressure cooker to the beans setting and cook for 35 minutes.

After cooking, unplug the cooker and let it depressurize.

Use an immersion blender to blend the soup to desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary