Why Make This Recipe
Cowboy Pinto Bean Soup is a hearty and comforting dish that warms the soul. It’s perfect for chilly days and brings a taste of the outdoors to your dinner table. This soup is not only delicious but also packed with protein and fiber from pinto beans, making it a healthy choice for family meals. Using a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully while you go about your day.
How to Make Cowboy Pinto Bean Soup
Ingredients
- 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
- 3 Anaheim peppers (or a can of fire-roasted green chilies)
- 3 medium tomatoes (cut into chunks)
- 2 teaspoons salt
- 1 teaspoon chicken bouillon
- Salt and pepper (to taste)
- Shredded cheese, sour cream, avocados, cilantro, limes, etc. to garnish
Directions
- In a large soup pot, cook the bacon over medium heat until it is crisp.
- Add the onion and sauté until it becomes soft, about 5 minutes.
- Stir in the garlic and cook until fragrant, around 1 minute.
- Add the rinsed beans and water. Bring to a boil over high heat, then reduce to a simmer. Cover and simmer until the skins of the beans begin to split, which should take a little over 2 hours.
- While the beans are cooking, roast the chiles. You can do this by broiling them in the oven or charring them over a gas stove. Grilling outside works well too; it takes about 12-15 minutes, turning every 5 minutes until the skins become nice and black. Once roasted, steam the chiles for at least 20 minutes.
- After steaming, the skins should come off easily. Slit the pepper open, remove the stem and seeds, and chop the peppers into bite-sized pieces.
- When the beans have split, add the roasted chiles, chopped tomatoes, salt, and bouillon to the pot.
- Cook for an additional 30 minutes, or until the beans are very tender and fully cooked. They should not taste chalky.
- Adjust seasoning with more salt and pepper to taste. Happy souping!
Slow Cooker Instructions
For those who prefer a slow cooker, you can still enjoy this soup! Start by cooking the bacon as above, then transfer it to the slow cooker with all the other ingredients. Set your slow cooker on low for 6-8 hours or high for 4-5 hours.
How to Serve Cowboy Pinto Bean Soup
Serve the soup hot, garnished with your choice of shredded cheese, sour cream, diced avocados, fresh cilantro, and lime wedges. Each topping adds a nice layer of flavor, enhancing the enjoyment of the soup.
How to Store Cowboy Pinto Bean Soup
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for about 4-5 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until hot.
Tips to Make Cowboy Pinto Bean Soup
- Make sure to rinse the pinto beans well to remove any dust or debris.
- Adjust the spice level by adding more or fewer chiles based on your preference.
- If you like a thicker soup, you can mash some of the beans after cooking.
Variation
You can easily customize this soup by adding other ingredients such as corn, bell peppers, or different spices. You might also substitute other types of beans if pinto beans aren’t available.
FAQs
1. Can I use canned pinto beans instead of dry?
Yes, you can use canned pinto beans. Just drain and rinse them, and add them to the soup later in the cooking process to avoid mushiness.
2. Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of water and chicken bouillon.
3. How can I make this soup spicy?
If you enjoy a bit of heat, you can add hot pepper flakes, jalapeños, or even a pinch of cayenne pepper to the soup.
Cowboy Pinto Bean Soup
Ingredients
Method
- In a large soup pot, cook the bacon over medium heat until it is crisp.
- Add the onion and sauté until it becomes soft, about 5 minutes.
- Stir in the garlic and cook until fragrant, around 1 minute.
- Add the rinsed beans and water. Bring to a boil over high heat, then reduce to a simmer.
- Cover and simmer until the skins of the beans begin to split, which should take a little over 2 hours.
- While the beans are cooking, roast the chiles by broiling them in the oven or charring over a gas stove.
- Grill for about 12-15 minutes, turning every 5 minutes until the skins are nice and black.
- Once roasted, steam the chiles for at least 20 minutes.
- After steaming, peel the skins, slit the peppers open, remove the stem and seeds, and chop into bite-sized pieces.
- When the beans have split, add the roasted chiles, chopped tomatoes, salt, and bouillon to the pot.
- Cook for an additional 30 minutes, or until the beans are very tender.
- Adjust seasoning with more salt and pepper to taste.
- For a slow cooker version, cook the bacon as above and transfer it to the slow cooker with all other ingredients.
- Set on low for 6-8 hours or high for 4-5 hours.
- Serve the soup hot, garnished with shredded cheese, sour cream, diced avocados, fresh cilantro, and lime wedges.
- Store leftovers in an airtight container in the refrigerator for about 4-5 days or freeze for up to 3 months.
- Reheat on the stovetop or in the microwave.