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Pinto Bean Soup

Pinto Bean Soup This recipe was featured on
"You're the Chef" episode #610.
Buy this episode from WVIA.
Yield: two quarts


2 qt. water
1 lb. dried pinto beans, covered with hot water and soaked overnight
2 c. Spanish onion, small dice
1/2 c. fresh cilantro, chopped
1/4 c. fresh oregano, stripped, chopped
1/4 c. fresh parsley, chopped
1 each jalapeno chili pepper, halved, stem removed, seeds removed optional
2 Tbsp. Spanish paprika
6 oz. tomato paste
1 each bottle Pilsner beer
1 Tbsp. salt
1/2 tsp. black pepper
1 qt. water
to taste salt
to taste black pepper, ground
1 c. shredded cheddar cheese
1 c. Vidalia onion, diced
1/2 c. cilantro, chopped

Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.

Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.