Pinto Bean And Corn Soup Recipes

PINTO BEAN SOUP

Steps:

• In a large saucepan, heat the olive oil over medium heat for 1 minute.
• Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
• Add the garlic and cumin and continue to cook for 1 minute.
• Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
• Reduce to a simmer and continue to cook for 15 minutes.
• Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
• Add salt and lime juice, then divide into bowls.
• Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

PINTO BEAN AND CORN SOUP

Steps:

• Combine drained beans, stock,& thyme in a dutch oven.
• Bring to a boil and then simmer till beans are tender, about 1 hour.
• Remove 1 cup cooked beans and mash with a fork.
• Return mashed beans to dutch oven and add tomatoes, celery& corn.
• Bring to a boil, reduce heat, cover and simmer about 30 minutes.
• Add salt and pepper.
• serve.

PINTO BEANS AND CORN

Steps:

• Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
• These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
• Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
• Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
• Calories: 263
• Total Fat: 1g
• Protein: 12g
• Carbohydrate: 52g
• Cholesterol: 0mg
• Sodium: 444mg

PINTO AND BLACK BEAN SOUP

Steps:

• Puree all ingredients.
• Cook on low heat for 15-20 minutes.
• Also can be cooked in a crockpot.
• serve with flour tortillas.