Category: pinto beans

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

The post Tostadas appeared first on Budget Bytes.

With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.

close up of a hand holding a tostada.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

Ingredients

Here’s what you’ll need to make these tostadas:

  • Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
  • Jalapeño: Adds a bit of heat to the filling.
  • Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
  • Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
  • Taco Seasoning: An easy way to add classic Mexican flavors.
  • Water: Helps make the beans easier to mash.
  • Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
  • Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
  • Radishes: Add a delightful, fresh crunch!
  • Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
  • Sour Cream: Adds creaminess and tanginess.
  • Cilantro: Adds a pop of freshness and color.
  • Avocado: Adds a creamy texture. Guacamole also works well.
  • Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.

side view of tostadas on a piece of parchment paper on a blue table.
holding a tostada over a table topped with tostadas.
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Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 535kcal
Author Jess – Budget Bytes

Ingredients

  • 1 Tbsp olive oil $0.20
  • 1/2 white onion, diced $0.45
  • 1 jalapeño, seeded and diced $0.24
  • 1 1-oz. packet taco seasoning $0.59
  • 2 15-oz. cans pinto beans, drained and rinsed $1.78
  • 1 cup water $0.00
  • 8 tostada shells $0.88
  • 1/2 cup salsa $0.49
  • 3 radishes, julienned $0.37
  • 1/2 14-oz. bag pre-chopped slaw mix $0.99
  • 1/4 cup sour cream $0.31
  • 2 Tbsp chopped fresh cilantro $0.12
  • 1 avocado, sliced $0.99
  • 2 Tbsp crumbled queso fresco $0.35

Instructions

  • Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  • Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
  • Remove from the heat and mash the bean mixture together. Set aside.
  • Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  • Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  • Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  • Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

onion, jalapeno, and taco seasoning in a frying pan.

Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.

step 2: add beans and water

Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.

step 4: mash the beans

Remove from the heat and mash the bean mixture together.

step 6: chopped veggies on cutting board

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

step 6 lay out tostadas and toast

Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!

step 7: add beans to tostatdas

Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.

8 add all the toppings 1 by 1 to tostadas

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

overhead view of tostadas on a piece of parchment paper on a blue table.

More Recipes with Tortillas

The post Tostadas appeared first on Budget Bytes.

Sunday pinto beans

Every Sunday afternoon, I make a pot of pinto beans. They’re nothing special, I just like to keep beans on hand for when I get a craving during the week….
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Every Sunday afternoon, I make a pot of pinto beans. They’re nothing special, I just like to keep beans on hand for when I get a craving during the week....

Source

Easy Pinto Beans

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as…

A Couple Cooks – Recipes worth repeating.

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!

Pinto Beans Recipe

There’s something so satisfying about a simple pot of beans: it’s full of protein, super economical, and an easy way to make a healthy meal. Cooking dry beans is something we used to do often, but we’ve fallen out of practice lately. So we’re resolved to get back on the train! All you need is a bit of forethought to simmer up the beans into an irresistibly creamy, savory-spiced pot of beans that works as a side dish or simple main protein. Here’s what you need to know about how to cook pinto beans from scratch!

What you need for this pinto beans recipe

Pinto beans are simple to whip up, and a great way to infuse plant-based protein and fiber into your every day. Sure, canned beans are convenient (and we use them often). But cooking dry beans is much more delicious and cheaper! They come out perfectly seasoned with smoky spices, and you can adjust seasonings to your taste.

This pinto beans recipe has a creamy sauce that works when serving them as a side dish or main. You can also skip the sauce if you’re simply using them in a recipe that calls for canned pinto beans. Here are the ingredients you’ll need:

  • Dry pinto beans
  • White onion (or yellow onion)
  • Garlic
  • Kosher salt
  • Cumin, chili powder, and smoked paprika
  • Butter (or vegan butter or olive oil)
  • All-purpose flour (or cornstarch)
Pinto Beans Recipe

How to cook pinto beans

This pinto beans recipe is simple and mostly hands-off, but you do have to remember to soak the beans the night before! This is the traditional method for cooking dried beans, though there is some contention over whether it’s actually necessary for modern cooks. However, in our tests we’ve found that soaking the beans overnight helps them to cook more evenly. Here are the basic steps for how to cook pinto beans:

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature.
  2. Add seasonings: When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add kosher salt and bring to a boil, then reduce to simmer. Add peeled quartered onion and peeled garlic.
  3. Simmer 1 to 2 hours: Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Once tender, season with additional salt to taste, cumin and chili powder.
  4. Thicken the sauce: If desired, make a creamy sauce for the beans: remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly.

Making the creamy sauce

This pinto beans recipe is quite versatile: you can make the creamy sauce if you plan to serve them as a side or main dish. Or, you can omit this step if you plan to use the beans in a recipe that calls for canned beans that are rinsed.

We highly recommend making the creamy sauce, since it’s so flavorful and perfect for making the beans work as a cohesive dish! If you eat gluten-free, you can use cornstarch for thickening.

Pinto Bean Recipe

Is the overnight soak required?

There is some contention among modern chefs and cooks about whether it’s required to soak dried beans. We’ve tried it both ways, and we prefer the texture of the beans when you soak the night before. They generally cook more evenly than if you don’t soak them, when some can end up crunchy and others are falling apart.

However, you can omit the overnight soak in a pinch! You may need to cook the pinto beans slightly longer and add a hint more salt in the final seasoning.

Storage for pinto beans

Cooking 1 pound of dried beans yields about 6 cups cooked beans. Store leftovers refrigerated in their liquid for 3 to 5 days. For any beans you won’t eat before 5 days, store them frozen for up to 8 months in a sealable storage container.

If you’re using these cooked pinto beans in a recipe that calls for canned, keep in mind that 1 ½ cups pinto beans = 15 oz can.

Other flavor options

There are lots of other ways to flavor pinto beans! The recipe as written is vegetarian and vegan (with olive oil or vegan butter). Of course, many people love to add bacon to their beans, which you can also do! Here are a few more ideas for flavoring this pinto beans recipe:

  • Add sauteed chopped bacon to the pot.
  • Mix 1 to 2 tablespoons liquid from a can of chipotle chilis in adobo for smoky heat.
  • Add a few pinches red pepper flakes for a zing.
  • Add 1 to 2 tablespoons tomato paste for a tangy, full-bodied sauce.
  • Add 1 tablespoon soy sauce or Worcestershire sauce for extra salty flavor.
Pinto Beans

Ways to serve this pinto beans recipe

This pinto beans recipe can be used as a substitute for canned beans, but we like it best on its own as a side dish or a simple main dish! Serve it with rice and a salad for a cozy meal, or it’s versatile enough to work with a long list of main dishes. It’s especially nice to add protein to a meatless meal! Here are a few ideas:

More bean recipes

Love cooking dried and canned beans? Here are a few more recipes to try:

This pinto beans recipe is…

Vegetarian, vegan an dairy-free. For gluten-free, use cornstarch.

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Pinto Beans Recipe

Easy Pinto Beans

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 1 to 2 hours
  • Total Time: 9 minute
  • Yield: 12 ½ cup servings
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Description

Whip up a pot of this flavorful pinto beans recipe, simmered with aromatic veggies and smoky spices. It’s perfect as a satisfying side dish or simple main dish!

Ingredients

  • 1 pound dry pinto beans
  • 1 white onion (or yellow onion), peeled and quartered
  • 6 garlic cloves, peeled and smashed
  • 2 teaspoons kosher salt
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 2 tablespoons butter (or vegan butter or olive oil)
  • 1 tablespoon all-purpose flour, whisked into liquid (optional; or use cornstarch) 

Instructions

  1. Soak the beans overnight: Place the beans in a large container with a cover with 2 inches of room temperature water and stir in 1 tablespoon kosher salt. Cover and allow to soak at room temperature. (If you omit this step, you can still cook the beans; you may need to cook slightly longer and add a hint more salt in the final seasoning. The overall texture is better with the overnight soak, but you can omit it in a pinch.)
  2. When ready to cook, drain the beans from the soaking liquid. Place them in a pot and cover with 2 inches of water. Add the kosher salt and bring to a boil, then reduce to simmer. Add the onion and garlic.
  3. Simmer uncovered for 1 to 2 hours until the beans are tender (taste test as you cook; the exact timing will depend on the age and brand of beans). Add a bit of water if necessary to keep the beans covered with water while cooking. Once tender, season with additional salt to taste, along with the cumin and chili powder.
  4. To thicken the liquid, remove 2 tablespoons of the liquid to a small bowl. Stir in the flour until a paste forms, then return it to the pot. Add the butter and stir until combine. Simmer 5 minutes until the liquid is thickened slightly. (You can skip this step if you’re planning to use the beans in a recipe that calls for canned pinto beans that are drained and rinsed.)
  5.  Enjoy the beans immediately. Store leftovers refrigerated in their liquid for 3 to 5 days, or frozen for up to 8 months in a sealable storage container. (For reference, 1 ½ cups pinto beans = 15 oz can.)
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Pinto beans, pinto beans recipe, pinto bean recipe, pinto bean

A Couple Cooks - Recipes worth repeating.

Black-eyed pea cornbread

When my uncle gave me a bag of dried black-eyed peas he’d grown this summer, I mentioned that last year I’d made black-eyed pea tamales. Intrigued, he peppered me with…
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When my uncle gave me a bag of dried black-eyed peas he'd grown this summer, I mentioned that last year I’d made black-eyed pea tamales. Intrigued, he peppered me with...

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Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!

The post Turkey Chili appeared first on Budget Bytes.

I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)

Overhead view of a pot full of turkey chili with ingredients on the sides.

What’s in Turkey Chili?

Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.

Ingredients for Turkey Chili

Here’s what you’ll need to make turkey chili:

  • Ground Turkey: Opt for dark meat turkey or ground turkey with at least a little fat. Extra-lean ground turkey breast can get a little dry and tough when simmered in chili.
  • Onion and Garlic: Every good chili starts with onion and garlic to create a deeply savory flavor base! I went with four cloves of garlic for this recipe, but feel free to measure with your heart. ;)
  • Poblano Pepper & Corn: A diced poblano pepper and some frozen corn kernels add a lot of flavor and color to this chili, making it extra festive. Poblanos can be spicy, though, so if you need a mild heat, skip the pepper or substitute with a green bell pepper.
  • Beans: A combination of kidney beans, black beans, and pinto beans adds even more color, texture, and flavor to this chili. The beans are very flexible, so if you only want black beans or kidney beans, you can certainly substitute them to fit your needs.
  • Tomatoes: Diced tomatoes add texture to our chili while tomato paste helps thicken the sauce and adds a really rich tomatoey flavor.
  • Herbs & Spices: The secret to the sauce! We use our homemade chili seasoning, which is a mix of chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper, to season our turkey chili.

Make it Vegetarian

This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.

Slow Cooker Instructions

Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.

How to Store Leftovers

After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).

To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.

What to Serve with Turkey Chili

Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.

Overhead view of a bowl full of chili with toppings and a spoon dipping into the center.
Overhead view of a bowl full of chili with toppings.
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Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $11.55 recipe / $1.93 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 (1.3 cups each)
Calories 331kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Add the olive oil and ground turkey to a large pot and cook over medium heat until the turkey is cooked through. Break the ground turkey up into pieces as it cooks.
  • While the turkey is cooking, dice the onion and poblano pepper, and mince the garlic. Add the onion, poblano, and garlic to the pot and continue to sauté for a few minutes more, or until the onions are soft and translucent.
  • Add the canned beans (drained), frozen corn (no need to thaw), diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and water. Stir to combine.
  • Place a lid on the pot and allow the chili to come up to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for 30 minutes (or longer, if preferred), stirring occasionally. After 30 minutes, taste and adjust the seasoning to your liking, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.3cups | Calories: 331kcal | Carbohydrates: 41g | Protein: 29g | Fat: 7g | Sodium: 1138mg | Fiber: 13g
Overhead view of a pot of turkey chili.

How to Make Turkey Chili

Browned turkey in a large pot.

Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.

Onion, poblano pepper, and garlic added to the pot.

While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.

Beans, tomatoes, and spices added to the pot, water being poured in the side.

Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.

Stirred chili before simmering.

Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.

Simmered chili in the pot being stirred.

Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!

Overhead view of a bowl full of chili with toppings.

And don’t forget to pile it high with your favorite chili toppings!

More Chili Recipes

The post Turkey Chili appeared first on Budget Bytes.

Charro beans, South Texas style

My friend Rick was telling me about his mother’s charro beans, which were a dinnertime staple at his home when he was young. The pot began with cooked pinto beans…
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My friend Rick was telling me about his mother’s charro beans, which were a dinnertime staple at his home when he was young. The pot began with cooked pinto beans...

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Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

The post Pinto Bean Soup appeared first on Budget Bytes.

I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!

Close up overhead view of three bowls of pinto bean soup with sour cream and green onions.

What’s in Pinto Bean Soup?

This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:

  • Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
  • Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
  • Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
  • Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.

Is This Soup Spicy?

This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.

What Else Can I add?

Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:

  • Jalapeños (dice and sauté with garlic)
  • Canned diced green chiles (either leave diced or purée with the beans)
  • Fire roasted diced tomatoes (either leave diced or purée with the beans)
  • Onion (sauté with the garlic)
  • Corn kernels
  • Sliced or diced carrots
  • Tajín

Toppings for Pinto Bean Soup

Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:

  • Tortilla chips
  • Sour cream
  • Shredded cheese
  • Fresh jalapeños
  • Cotija
  • Cilantro
  • Green onion
  • Avocado
Overhead view of a pot full of pinto bean soup with a wooden spoon.
Close up overhead view of three bowls of pinto bean soup.
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Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $3.51 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.25 cups each
Calories 335kcal
Author Beth – Budget Bytes

Ingredients

  • 3 15oz. cans pinto beans, divided $2.37
  • 4 cloves garlic $0.35
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp cumin $0.02
  • 1/4 tsp dried oregano $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 2 cups vegetable broth* $0.37

Instructions

  • Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
  • Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
  • Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
  • Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
  • After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
  • Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.

Nutrition

Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g
Side view of a bowl of pinto bean soup with sour cream and a spoon lifting the soup.

How to Make Pinto Bean Soup – Step by Step Photos

Puréed pinto beans in a blender.

Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).

Oil and garlic in a soup pot.

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).

Spices being sautéed with the garlic and oil.

Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.

Whole beans in the pot and puréed beans being poured in.

Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.

Vegetable broth being poured into the pot.

Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.

Beans being smashed on the side of the pot with a wooden spoon.

After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.

Three bowls of pinto bean soup with toppings all around.

Serve the soup hot with your favorite toppings!

Sour cream being stirred into a bowl of pinto bean soup.

I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?

More Bean Soup Recipes

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