Pappasitos Pinto Bean Soup Recipes

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PAPPASITO'S PINTO BEAN SOUP



Pappasito's Pinto Bean Soup image

I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.

Provided by Tamaretta

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb dried pinto bean
3 quarts water
3/8 lb bacon, cut up
1/4 cup garlic, finely minced
4 tablespoons cilantro, chopped and divided
1/2 cup onion, chopped
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
3/4 tablespoon salt
1 cup tomatoes, chopped

Steps:

  • Soak beans in 2 qts water for 8 hours Drain and set aside.
  • In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
  • Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
  • Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.

Nutrition Facts : Calories 526.2, Fat 20.6, SaturatedFat 6.6, Cholesterol 28.9, Sodium 1700.8, Carbohydrate 61.2, Fiber 14.5, Sugar 4, Protein 24.6

PINTO BEAN AND CORN SOUP



Pinto Bean and Corn Soup image

A nice fall or winter soup. Canned beans can be used if desired. Good for lunch with a hearty bread. Freeze leftovers in soup bowl sizes for later use.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups dried pinto beans, soaked and ready to cook
6 cups water or 6 cups stock
6 packets chicken bouillon (if not using stock)
1 tablespoon thyme leaves
1 (28 ounce) can tomatoes
1/2 cup chopped celery
1 (14 ounce) can creamed corn
salt and pepper
1 (10 ounce) package frozen spinach (optional)

Steps:

  • Combine drained beans, stock,& thyme in a dutch oven.
  • Bring to a boil and then simmer till beans are tender, about 1 hour.
  • Remove 1 cup cooked beans and mash with a fork.
  • Return mashed beans to dutch oven and add tomatoes, celery& corn.
  • Bring to a boil, reduce heat, cover and simmer about 30 minutes.
  • Add salt and pepper.
  • serve.

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