Spicy Pinto Bean Soup

By by Christopher Kimball
Images
Spicy Pinto Bean Soup
Serves
Makes 6 servings
Ingredients
  • 2 tablespoons lard, olive oil or vegetable oil
  • 1 large yellow onion, quartered and thinly sliced
  • Kosher salt and ground black pepper
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 4 chipotle chilies in adobo, chopped, plus 1 tablespoon adobo
  • 1 quart low-sodium chicken broth or water
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound pinto beans, rinsed and soaked overnight (see note)
  • ½ cup minced fresh cilantro leaves
  • 3 tablespoons lime juice


Procedure
Though we loved the rich flavor lard gave to the beans, olive or vegetable oil worked, too. Serve this soup with shredded cheese, sliced scallions and plenty of hot sauce. Start timing the soup once it has reached high pressure.

Don’t forget to soak the beans overnight in 8 cups water and 2 tablespoons salt. While some beans don’t need to be soaked overnight when prepared in a pressure cooker, pinto beans should be.


In a 5½-liter or larger pressure cooker over medium-high, heat the fat until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Stir in the garlic, cumin, coriander, oregano, and chipotles and adobo; cook until fragrant, about 30 seconds.

Stir in the broth, tomatoes and soaked beans. Lock the lid in place and bring to high pressure (second red line). Adjust heat to low to stabilize pressure at the second red ring. Cook for 13 minutes.

Off heat, allow the pressure to reduce naturally for 10 minutes, then quick release the remaining pressure. Carefully open the lid and tilt it away from you to release the residual steam. Stir in the cilantro and lime juice. Taste and season with salt and pepper.

Spicy Pinto Bean Soup

By by Christopher Kimball
Serves
Makes 6 servings
Ingredients
  • 2 tablespoons lard, olive oil or vegetable oil
  • 1 large yellow onion, quartered and thinly sliced
  • Kosher salt and ground black pepper
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 4 chipotle chilies in adobo, chopped, plus 1 tablespoon adobo
  • 1 quart low-sodium chicken broth or water
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound pinto beans, rinsed and soaked overnight (see note)
  • ½ cup minced fresh cilantro leaves
  • 3 tablespoons lime juice


Procedure
Though we loved the rich flavor lard gave to the beans, olive or vegetable oil worked, too. Serve this soup with shredded cheese, sliced scallions and plenty of hot sauce. Start timing the soup once it has reached high pressure.

Don’t forget to soak the beans overnight in 8 cups water and 2 tablespoons salt. While some beans don’t need to be soaked overnight when prepared in a pressure cooker, pinto beans should be.


In a 5½-liter or larger pressure cooker over medium-high, heat the fat until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Stir in the garlic, cumin, coriander, oregano, and chipotles and adobo; cook until fragrant, about 30 seconds.

Stir in the broth, tomatoes and soaked beans. Lock the lid in place and bring to high pressure (second red line). Adjust heat to low to stabilize pressure at the second red ring. Cook for 13 minutes.

Off heat, allow the pressure to reduce naturally for 10 minutes, then quick release the remaining pressure. Carefully open the lid and tilt it away from you to release the residual steam. Stir in the cilantro and lime juice. Taste and season with salt and pepper.