Recipe

Southwestern Pinto Bean Soup (pc) Recipe

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Ingredients

1 1/2 c dried pinto beans, rinsed, sorted, & soaked overnight .
2 chipotle chiles (if dried, stem & mince. If canned, smash & add a bit of the adobo sauce) .
2 tsps oregano (mexican oregano, if you can find it) .
1 lime, juice of .
1 large red bell pepper, seeded & sliced .
1 c vegetable broth (good when made with broth from potato peels, onion skins & garlic!) .
minced cilantro .
sliced avocados .
2 tsps cumin .
salt & pepper .
2 tbsps minced garlic .
2 c corn kernels .
3 oz tomato paste .
sliced green onions .
2 large onions, sliced .
4 c water .
sliced tomatoes .
To Garnish

Directions

Step #1 Place 1 c of vegetable broth in 4 quart (or larger pressure cooker).
Step #2 Bring to a full simmer.
Step #3 Add garlic to broth, simmer 1 min.
Step #4 Add sliced onions & sliced red bell pepper to garlic broth mix.
Step #5 Simmer 2 mins.
Step #6 Drain & rinse pinto beans from overnight soak.
Step #7 Add to the mixture in the pressure cooker.
Step #8 Add oregano, cumin, chipotle peppers, corn & water to the pressure cooker.
Step #9 Bring to a full boil.
Step #10 Seal cooker with lid & bring to high pressure.
Step #11 Cook beans at high pressure for 10 mins.
Step #12 Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
Step #13 Put tomato paste in mixer.
Step #14 Add 1 c of the bean mixture to the mixer & puree.
Step #15 Return the pureed mixture to the cooker & season this with salt & pepper to taste.
Step #16 Garnish with sliced tomatoes, cilantro & avocado & green onions.
Enjoy the Southwestern Pinto Bean Soup (Pc) recipe

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