Prep 45 mins
Cook 4 hrs
This is a family favorite, and so easy to make. It has a subtle Mexican flavor that everyone seems to like.
- 1 cup dry pinto beans
- 8 cups water
- 1 tablespoon salt
- 1⁄4 teaspoon oregano leaves
- 1 cup chopped onion
- 1 (6 ounce) can tomato paste
- grated medium cheddar
- About 5 hours before serving:
- Rinse beans. In a 4-quart dutch oven, or soup pot, over high heat, heat beans, water, salt and pepper to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in oregano, onion and tomato paste; heat to boiling. Reduce heat to low; cover and simmer 1-1/2 hours or until beans are very tender. Stir the pot once in awhile to make sure there are no beans sticking to the bottom of the pot.
- When beans are tender, remove the pot from the heat for an hour to cool down. This step aids in the pureeing of the mixture.
- When the soup is cooled down, puree in batches in a blender or cuisinart. Return to a pot to reheat.
- Sprinkle grated cheese on top, and serve
- with flour tortillas, or a crusty bread, for dipping.