Description
Cowboy Pinto Bean Soup is a hearty and flavorful slow-cooked soup made with pinto beans, smoky bacon, roasted Anaheim peppers, fresh tomatoes, and aromatic spices. This comforting dish simmers for hours to develop deep flavors and tender beans, perfect for a warming family meal. Garnish with shredded cheese, sour cream, avocado, cilantro, or lime for an authentic southwestern touch.
Ingredients
Scale
Soup Base
- 5-8 slices thick-cut bacon (cut into eighths)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
Main Ingredients
- 2 cups pinto beans (dry, rinsed)
- 8 cups water
- 3 Anaheim peppers (or a can of fire-roasted green chilies)
- 3 medium tomatoes (cut into chunks)
Seasonings
- 2 teaspoons salt
- 1 teaspoon chicken bouillon
- Salt and pepper (to taste)
Garnishes (Optional)
- Shredded cheese
- Sour cream
- Avocados
- Cilantro
- Limes
Instructions
- Cook the bacon: In a large soup pot, cook bacon over medium heat until it is crisp, adding a smoky and rich flavor foundation to the soup.
- Sauté onion: Add the chopped onion to the bacon fat and sauté until it becomes soft and translucent, about 5 minutes, to develop sweetness.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, enhancing the soup’s aroma.
- Simmer beans: Add the rinsed pinto beans and 8 cups of water. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and let simmer until the bean skins just start to split, about 2 hours and 10 minutes, stirring occasionally to prevent sticking.
- Roast the peppers: Meanwhile, roast the Anaheim peppers by broiling them in the oven, charring over a gas stove flame, or grilling outdoors over medium heat. Turn peppers every 5 minutes until their skins are nicely blackened, about 12-15 minutes total.
- Steam the peppers: After roasting, steam the peppers by covering them with a bowl or placing them in a sealed bag for at least 20 minutes to loosen the skins.
- Prepare peppers: Peel away the blackened skins, then slit open the peppers to remove stems and seeds. Chop the peeled peppers into bite-sized pieces for the soup.
- Add ingredients to beans: Once the beans’ skins have split, stir in the roasted chopped peppers, chunked tomatoes, 2 teaspoons salt, and 1 teaspoon chicken bouillon.
- Cook until tender: Continue simmering the soup for another 30 minutes until the beans are fully tender and no longer chalky, allowing flavors to meld.
- Season to taste: Adjust salt and pepper according to your preference. Stir well before serving.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheese, sour cream, avocado slices, cilantro, and a squeeze of lime if desired. Enjoy your comforting cowboy pinto bean soup!
Notes
- Dry pinto beans should be rinsed thoroughly before cooking.
- Roasting and steaming the peppers enhances their smoky flavor and makes peeling easier.
- If using canned fire-roasted chilies, roasting and steaming steps can be skipped.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe serves about 10 generous portions.
- You can adjust the heat by substituting Anaheim peppers with milder or hotter varieties.
- Chicken bouillon adds depth but can be substituted with vegetable broth or omitted for a vegetarian version.
