Delicious and nourishing, this pinto bean soup is filled with flavor and goodness. Make it stovetop, slow cooker or in a multi-pot — then serve with a salad and crusty bread. Dinner is complete!
- 2 cups dry pinto beans
- 5 cups cold water
- 2 (14-ounce) cans chicken broth
- 1/2 cup water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1, 28-ounce can fire-roasted diced tomatoes
Rinse dry pintos and place in a Dutch Oven with 5 cups cold water. Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes. Remove from heat, cover pot and let stand for 1 hour. Drain and rinse beans.
(* for multi-pot directions, see below)
In a large pot, combine beans, broth, 1/2 cup water, onion, garlic, cumin and cayenne.
Cover and bring to a boil, then reduce to simmering, covered for 90 minutes.
*To Cook in a Multi Pot
Rinse dry beans and place them in the multi pot. Add broth, onion, garlic, cumin, cayenne, and can of tomatoes. Add water to the max fill line — no more than 5 cups water.
Press Bean/Chili setting, and cook for 65 minutes (once pressure is reached). Once cooked, manually release pressure, and check the consistency of the beans. As needed, continue to cook in 5 minute increments until beans are to proper consistency. You can add more liquid if desired before serving — additional tomatoes, stock, or water.
