🇲🇽 Mexican

Pinto Beans Caldo

Name: Pinto Beans Caldo
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1 tbsp Vegetable Oil; small handful Fresh Cilantro; 3, cubed Potato; 2 Carrot; 1/2 tsp Ground Cumin; 1 litre Stock or Broth; 2 cans Pinto Beans; 2 cobs Corn

🇲🇽 Mexican

A clear, restorative mexican soup starring pinto beans — light on the palate, big on aroma. Ready in 43 minutes including prep.

Prep 10 min Cook 33 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Vegetable Oil1 tbsp
Fresh Cilantrosmall handful
Potato3, cubed
Carrot2
Ground Cumin1/2 tsp
Stock or Broth1 litre
Pinto Beans2 cans
Corn2 cobs

Instructions

1
Sweat the onion in the Vegetable Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and ground cumin and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the pinto beans.
4
Simmer gently until the pinto beans is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Pot Of Pinto Beans Recipe | Frijoles De La Olla Recipe · on YouTube