Pinto Bean Soup

🛒 Ingredients

• Dried Pinto Beans 125 g · 143 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic Cloves 5 g · 8 kcal
• Vegetable Broth 200 g · 20 kcal
• Canned Diced Tomatoes 50 g · 10 kcal
• Olive Oil 5 g · 45 kcal
• Ground Cumin 3 g · 0 kcal
• Chili Powder 3 g · 0 kcal
• Dried Oregano 1 g · 0 kcal
• Fresh Cilantro 3 g · 0 kcal
• Lime 5 g · 0 kcal

👨‍🍳 Instructions

1. Rinse dried pinto beans thoroughly and soak them in water overnight, or quick-soak by boiling for 1 minute and letting them sit for 1 hour; then drain and rinse again.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.
3. Add the minced garlic, ground cumin, chili powder, and dried oregano to the pot; cook for another minute until fragrant, stirring constantly.
4. Stir in the drained pinto beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until beans are very tender.
5. Season the soup with salt and pepper to taste. For a thicker consistency, mash some of the beans against the side of the pot with a spoon or potato masher.
6. Ladle the hot pinto bean soup into bowls. Garnish with fresh cilantro and a lime wedge before serving.