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