Description
Cowboy Pinto Bean Soup is a hearty and flavorful slow-cooked soup featuring tender pinto beans, smoky roasted Anaheim peppers, crispy bacon, and fresh tomatoes. Perfectly seasoned and simmered to develop deep, comforting flavors, this soup is a satisfying meal great for gatherings or cozy family dinners.
Ingredients
Scale
Soup Base
- 5-8 slices thick-cut bacon (cut into eighths)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2 cups pinto beans (dry, rinsed)
- 8 cups water
- 2 teaspoons salt
- 1 teaspoon chicken bouillon
- Salt and pepper (to taste)
Roasted Peppers & Vegetables
- 3 Anaheim peppers (or a can of fire-roasted green chilies)
- 3 medium tomatoes (cut into chunks)
Garnishes (optional)
- Shredded cheese
- Sour cream
- Avocados
- Cilantro
- Limes
Instructions
- Cook bacon: In a large soup pot over medium heat, cook the bacon pieces until crisp. This will render the fat and add smoky flavor to the soup.
- Sauté onion: Add the chopped onion to the pot with the bacon and sauté until soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, careful not to burn.
- Add beans and water: Add the rinsed pinto beans and 8 cups of water to the pot. Bring mixture to a boil over high heat, then reduce heat to maintain a simmer with some gentle movement. Cover and simmer until bean skins just begin to split, a little over 2 hours.
- Roast peppers: While beans simmer, roast the Anaheim peppers by broiling, charring over a gas stove, or grilling over medium heat for 12-15 minutes total, turning every 5 minutes until skins are blackened.
- Steam peppers: After roasting, steam the peppers for at least 20 minutes by covering them tightly with a bowl and plate or sealing in a bag to loosen skins.
- Peel and chop peppers: Once steamed, peel off the skins, remove stems and seeds, then chop peppers into bite-sized pieces.
- Add vegetables and seasoning: When beans have just split, stir in the roasted chopped peppers, tomato chunks, 2 teaspoons salt, and 1 teaspoon chicken bouillon.
- Simmer until tender: Continue cooking the soup for about 30 more minutes until the beans are fully tender, ensuring there is no chalky taste.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot with garnishes like shredded cheese, sour cream, avocado, cilantro, and a squeeze of lime if desired.
Notes
- Dry beans must be rinsed before cooking to remove impurities.
- Roasting and steaming the peppers enhances smoky flavor and makes peeling easier.
- Slow simmering develops rich bean flavor and soft texture.
- Optional garnishes add creaminess, freshness, and brightness to the soup.
- You can substitute canned fire-roasted green chilies if fresh Anaheim peppers are unavailable.
- Cooking times may vary based on bean freshness and stove heat, check beans for tenderness periodically.
