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Pinto Bean Soup Recipe

A big bowl of pinto bean soup with a buttery cornbread muffin is the ultimate in comfort food. I like to crumble my cornbread muffin in my soup and add a few dashes of hot sauce.

Prep: 30 minutes | Cooke: 3 hours, includes soak time | Servings: 6-8 servings

Pinto Bean Soup, tomatoes


  • 1 pound of pinto beans, sorted and rinsed well
  • 6 cups of water
  • 1/2 pound bacon, sliced into small pieces
  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 8 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 14.5 ounce diced tomatoes with green chilies, drained
  • 1/2 cup cilantro, chopped


  1. Place sorted, rinsed pinto beans in large heavy Dutch oven. Cover with water and bring to boil. Remove from heat, cover and allow to sit for 1 hour. Drain and rinse in a colander and set aside.
  2. While beans are soaking, cook bacon in a skillet until it begins to crisp. Remove bacon and discard remains.
  3. In a large saucepan, heat the oil until hot. Add the chopped onion and saute for 4-5 minutes, until soft. Add the bacon, garlic, and cumin, saute for 2 more minutes. Add 6 cups of water, salt, pepper and beans. Bring to a boil. Cover and reduce heat to a gentle simmer, stirring occasionally, and cook beans for 1 hour. Be sure to add additional water as needed during cooking time.
  4. Add the diced tomatoes with green chilies and chopped cilantro and continue to cook uncovered until beans reach desired tenderness, additional 30 minutes to 1 hour.
  5. Adjust salt and pepper to taste.

Our Recommendations:

Dutch Oven

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