Pinto Bean Soup with Chorizo

Step-by-step instructions

Rinse the dried pinto beans in water and soak them overnight. After soaking, drain them.
Heat olive oil in a large pot over medium heat. Add the sliced chorizo and cook until it’s nicely browned, releasing its oils.
Toss in the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft and fragrant.
Stir in the soaked beans along with the broth, cumin, salt, and pepper.
Bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot and cook for 1 to 1.5 hours until the beans are tender.
Taste and adjust the seasoning as necessary.
Serve hot, garnished with fresh cilantro to elevate the presentation and flavor.

Best ways to enjoy it

This Pinto Bean Soup with Chorizo shines when served hot, but feel free to add your own twist! Ladle it into bowl and garnish with fresh cilantro for a pop of color. For an extra indulgent meal, pair it with warm cornbread or tortilla chips that can soak up the flavorful broth. You can also serve it alongside a simple side salad or avocado slices for a fresh contrast.

Keeping leftovers fresh

Storing this pinto bean soup is simple! Allow it to cool completely, and then transfer it to airtight containers. It can be stored in the refrigerator for up to four days. If you want to keep it longer, consider freezing it in portions. It’s safe to freeze and will last for about three months. Just remember to label your containers to keep track of when you made it!

Helpful cooking tips

To enhance the flavor of your soup, consider toasting the cumin seeds in the pot for a minute before adding any ingredients. This trick releases their essential oils and amplifies their flavor significantly. If you’re pressed for time, you can also use canned pinto beans instead of dried; just reduce the cooking time and add them in after you sauté the vegetables.

Creative twists

Don’t hesitate to get experimental! For a Tex-Mex flair, add diced jalapeños for heat or toss in some diced tomatoes for a slightly different base. You can also switch up the spices: smoked paprika and oregano create a unique flavor profile, or swap out cilantro for parsley, depending on your tastes. Whether you prefer a spicier soup, or a creamier version, you can adapt this recipe to suit your preferences.

FAQs

Can I use canned pinto beans instead of dried?

Absolutely! If you’re short on time, drained and rinsed canned pinto beans can be added after sautéing the vegetables. You’ll want to simmer the soup for about 20-30 minutes to meld the flavors.

How long does the soup take to prepare?

Including soaking the beans, the total time may be around 1.5 to 2 hours. However, actively cooking time once you’ve soaked the beans is just over an hour.

What’s the best way to reheat this soup?

Reheating on the stove over medium heat is best for retaining the flavor. Alternatively, you can use a microwave, but stir occasionally for even heating. If the soup thickens, add a splash of broth or water to reach your desired consistency.