Beans are not only healthy, but they are also a great way to impact your grocery budget. The costs for this recipe are based on sourcing local pinto beans by the pound. If you purchase them in larger quantities, they will be even cheaper. Source local beans in the fall at farmers markets and year-round at outlets such as La Mexicana in Albuquerque, Polk’s Folly in the East Mountains, Village Greengrocer in Madrid, Kaune’s in Santa Fe, and FARMesilla in Las Cruces. Use dried pinto beans within 12 months for optimal flavor, nutrition, and freshness.
Pinto Bean Soup
Adapted from Beth Moncel
Servings: 4
Ingredients
- 4 1/2 cups cooked pinto beans, liquid reserved ($2.50)
- 4 garlic cloves, minced ($0.35)
- 2 tablespoons olive oil ($0.30)
- 1/2 teaspoon red chile powder ($0.05)
- 1/4 teaspoon cumin ($0.02)
- 1/4 teaspoon dried oregano ($0.02)
- 1/8 teaspoon cayenne pepper ($0.01)
- 2 cups vegetable broth ($0.55)
Instructions
- Pour half the beans with reserved liquid into a blender and puree until smooth; set aside.
- Heat olive oil over medium heat in a large, heavy-bottomed pot or dutch oven. Add garlic and cook for 1 minute. Add the chile powder, cumin, oregano, and cayenne pepper, and continue to cook for 1 minute more.
- Add the remaining pinto beans, pureed beans, and vegetable broth to the pot. Stir to combine. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly.
- Season with salt and pepper to taste. Garnish with avocado and cilantro and serve with tortillas and lime wedges (optional).
The Last Bite is brought to you by Rio Grande Credit Union and highlights recipes on a budget. Costs are estimated using online budget calculators or based on purchases for edible’s test kitchen.
