A Big pot of pintos

A single pot of simply seasoned beans is one of the most flexible building blocks you can keep on hand. Cooked with onion, garlic, bay leaf, and salt, pintos make for a creamy, flavorful foundation—subtle enough to adapt to any cuisine, hearty enough to be the base for many meals. Make a batch at the start of the week and use the cooked beans in soups, burritos, and bowls, or add them to calabacitas. Beans keep for 3–4 days in the refrigerator and freeze well for longer storage. One pound of dry beans yields about 6 cups cooked (drained), making this a budget-friendly staple.

  • 1 pound dried pinto beans
  • 6 cups water
  • 1 bay leaf
  • 1 onion, quartered
  • 3 garlic cloves, minced
  • Salt, to taste

Combine all ingredients (except the salt) in a slow cooker and cook on high for 6–8 hours. Season with salt to taste.

Alternatively, soak beans overnight and then combine all ingredients (except the salt) in a heavy-bottomed pot on the stovetop; bring to a boil, then simmer for about 2 hours, or until soft, checking for doneness every 30 minutes as they cook.

Tortilla Soup

This vibrant tortilla soup turns your pot of cooked pintos into an entirely new meal that, in turn, can make multiple meals. The toasted New Mexico chiles bring warmth without overwhelming heat, and a handful of greens brightens everything at the end. The soup freezes well and reheats easily, making it perfect for lunches and dinners throughout the week.

Print Recipe

Bean Tortilla Soup

Servings: 8

Ingredients

  • 3 large dried New Mexico red chiles , stemmed, seeded, and torn into pieces
  • 1 medium onion , chopped
  • 3 cloves garlic , peeled
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 4 cups water
  • 1/2 teaspoon oregano
  • 3 cups cooked pinto beans , drained
  • Salt , to taste
  • 6 corn tortillas
  • 4 cups chopped spinach , chard, or kale
  • 1 avocado , cubed, for garnish
  • 1 large lime , cut into wedges

Instructions

  • In a dry skillet over medium heat, toast the chile pieces until fragrant, 1–2 minutes. Set aside.
  • Heat a large (6–8 quart) saucepan over medium heat. Add the onion and garlic and cook, stirring often, until beginning to brown, 4–6 minutes, adding a splash of water as needed to prevent sticking. Transfer to a blender along with the toasted chiles, tomatoes, and smoked paprika. Puree until smooth.
  • Return the pot to medium heat. Add the puree and cook, stirring nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth, water, oregano, and pinto beans. Bring to a boil, then reduce to a simmer. Cook for 30 minutes.
  • While the soup simmers, heat the oven to 375°F. Cut each tortilla in half, then slice into 1/4-inch strips. Spread in a single layer on a baking sheet, sprinkle lightly with salt, and bake about 15 minutes, stirring every 5 minutes, until golden and crisp. Let cool.
  • Add the greens to the soup and cook until wilted—about 2 minutes for spinach, longer for chard or kale. Season to taste.
  • Ladle into bowls and top with tortilla strips and avocado. Serve with lime wedges.

*Sourcing note: La Montañita Food Co-op carries local pinto beans in bulk from Red Doc Farm at all their locations.

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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.