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Prep Time:30 minsAdditional Time:7 hrs 15 minsTotal Time:7 hrs 45 minsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:7 hrs 15 minsTotal Time:7 hrs 45 minsServings:8Yield:12 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:7 hrs 15 mins
Additional Time:
7 hrs 15 mins
Total Time:7 hrs 45 mins
Total Time:
7 hrs 45 mins
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddried pinto beans, soaked overnight2tablespoonscanola oil1 ½cupsdiced onions4clovesgarlic, minced2teaspoonsground cumin1teaspoonchili powder6cupswater3dried ancho chiles (see Tip), stemmed and seeded1(28 ounce) canwhole tomatoes1teaspoonsalt¼teaspoonground pepper1ripe avocado, slicedCrumbled queso fresco, lime wedges & tortilla chips for garnish
Cook Mode(Keep screen awake)
Ingredients
1pounddried pinto beans, soaked overnight
2tablespoonscanola oil
1 ½cupsdiced onions
4clovesgarlic, minced
2teaspoonsground cumin
1teaspoonchili powder
6cupswater
3dried ancho chiles (see Tip), stemmed and seeded
1(28 ounce) canwhole tomatoes
1teaspoonsalt
¼teaspoonground pepper
1ripe avocado, sliced
Crumbled queso fresco, lime wedges & tortilla chips for garnish
DirectionsDrain and rinse beans.Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.TipsTip: Ancho chiles are dried poblanos–the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Drain and rinse beans.Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.TipsTip: Ancho chiles are dried poblanos–the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.
Drain and rinse beans.
Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1 1/2 hours.
Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.
Tips
Tip: Ancho chiles are dried poblanos–the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)319Calories9gFat48gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
