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Cowboy Pinto Bean Soup

A hearty and comforting soup made with pinto beans and bacon, perfect for chilly days, packed with protein and fiber.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-8 slices thick-cut bacon (cut into eighths)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups pinto beans (dry, rinsed) Rinse well before use.
  • 8 cups water
  • 3 medium Anaheim peppers (or a can of fire-roasted green chilies) Roast before adding.
  • 3 medium tomatoes (cut into chunks)
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon
  • Salt and pepper (to taste)
Garnishes
  • Shredded cheese, sour cream, avocados, cilantro, limes, etc. Use for garnishing.

Method
 

Preparation
  1. In a large soup pot, cook the bacon over medium heat until it is crisp.
  2. Add the onion and sauté until it becomes soft, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, around 1 minute.
  4. Add the rinsed beans and water. Bring to a boil over high heat, then reduce to a simmer.
  5. Cover and simmer until the skins of the beans begin to split, which should take a little over 2 hours.
Roasting Peppers
  1. While the beans are cooking, roast the chiles by broiling them in the oven or charring over a gas stove.
  2. Grill for about 12-15 minutes, turning every 5 minutes until the skins are nice and black.
  3. Once roasted, steam the chiles for at least 20 minutes.
  4. After steaming, peel the skins, slit the peppers open, remove the stem and seeds, and chop into bite-sized pieces.
Combining Ingredients
  1. When the beans have split, add the roasted chiles, chopped tomatoes, salt, and bouillon to the pot.
  2. Cook for an additional 30 minutes, or until the beans are very tender.
  3. Adjust seasoning with more salt and pepper to taste.
Slow Cooker Instructions
  1. For a slow cooker version, cook the bacon as above and transfer it to the slow cooker with all other ingredients.
  2. Set on low for 6-8 hours or high for 4-5 hours.
Serving
  1. Serve the soup hot, garnished with shredded cheese, sour cream, diced avocados, fresh cilantro, and lime wedges.
Storage
  1. Store leftovers in an airtight container in the refrigerator for about 4-5 days or freeze for up to 3 months.
  2. Reheat on the stovetop or in the microwave.

Notes

Make sure to rinse pinto beans to remove any dust. Adjust the spice level according to taste. For thicker soup, mash some beans after cooking.