5 Reviews

I've made this soup dozens of times. It's alway a hit and a great stand-by for me Many thanks to the chef.

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Eric G. December 10, 2013

Tastes great, but I'd not call it "light", as it's very hearty and filling. Be sure to serve it with a wedge of lime, the acidity adds a bright, fresh note that bean soups really need. Also, when pressure cooking beans a small amount of oil is recommended to prevent the beans from foaming up and clogging the valves. I used a ham hock in mine, and I agree that a little Mexican chorizo would be a great addition, as it contains vinegar and would also provide a little "chew" to the texture. My skeptical husband really enjoyed this soup.

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zeldaz51 January 01, 2013

My family enjoyed this easy to make soup. Thanks for the recipe.

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Cilantro in Canada May 28, 2012

This is one of the best Pinto Bean recipes I have found on the web. It was wonderful and I have shared it with several of my friends, Thanks

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smitch March 29, 2008

I made this and loved it, my meat-loving partner thought it would be better if I added chorizo sausages, so I did. I now make it both ways. We cannot get chipoltes readily here so I just use long red (fresno)chillies or jalapenos and it tastes great. It also freeze and microwaves well. I serve it with a dollop of sour cream and some shredded cheese and onions.

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Andi Oz July 28, 2006
Southwestern Pinto Bean Soup (Pc)