mexican bean soup

Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.

Charro Beans - Authentic Mexican Recipe

oz pinto beans

bacon

beef

chorizo

tomatoes (diced)

cilantro (chopped)

onion (diced)

jalapeño (if desired)

peppers

garlic (chopped)

pepper (oregano, paprika, cumin, and salt to taste.)

Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.

Let boil for about 1.5 hours, checking often to make sure that there is still enough water.

To Cook the Pinto Beans - Stove top

Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.

Turn the slow cooker on to high and heat for 3 hours.

To Cook the Pinto Beans - Slow Cooker

Add the bacon to a large pot and cook for about 5 minutes.

Add the chorizo and continue cooking until cooked through.

After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).

Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.

Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.

If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.

Serve hot as a side dish or on its own.

To Make The Charro Beans

These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Mexican Pinto Beans

pinto beans

olive oil

onion

cilantro

garlic (minced)

medium yellow onion (left whole)

green chilies

jalapeño

chicken or vegetable bouillon (Better than Bouillon)

bay leaves

Kosher salt

tomatoes

scallions (chopped)

queso Oaxaca or mozzarella (diced 1/4-inch)

avocado

lime wedges (for serving)

tortillas (optional for serving)

Soak the beans overnight in water. Discard the water the next day.

Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.

In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.

Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.

Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.

Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.

Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

https://www.youtube.com/watch?v=Q8lB-wm6J24

These Instant Pot Mexican Pinto Beans with Queso (Frijoles con Todo) made from scratch are the absolute BEST!!! My husband is crazy over them!! Can be served as a soup or side!

3 Freestyle Points 294 Calories 
Print the full recipe:
https://www.skinnytaste.com/mexican-pinto-beans-with-queso-frijoles-con-todo/

Instant Pot Mexican Pinto Beans with Queso

Rich, hearty and loaded with veggies makes this spicy Mexican Bean and Tomato Soup one of the best comfort foods on a cold day

Mexican Bean And Tomato Soup

TB extra-virgin Olive Oil

Red Onion, finely chopped

TB Fresh Garlic, crushed

TB Fresh Ginger, finely grated

TB Chili Paste

t Ground Cumin

t Ground Coriander

Carrots, peeled, grated

Celery Ribs, chopped

(410 grams) Mexican-Style Tomatoes

Large Potatoes, peeled, finely diced

Chicken Stock

(410 grams) Butter

(410 grams) Red Kidney Beans, drained and rinsed (15 oz)

Salt

TB Cilantro, chopped

Heat the Oil in a large pot –...

Heat the Oil in a large pot – saute the Onion 3 minutes

Stir in the Garlic, Ginger, Chili Paste, Cumin,...

Stir in the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery – stir-fry 3 – 5 minutes

Add the Tomatoes, Potatoes and Chicken Stock –...

Add the Tomatoes, Potatoes and Chicken Stock – reduce heat and simmer, covered, until the vegetables are halfway cooked

Once halfway cooked, add the Butter Beans, Kidney...

Once halfway cooked, add the Butter Beans, Kidney Beans and the Salt – continue to cook until all the vegetables are soft and cooked through

Stir in the Cilantro

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The most viewed mexican bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine