- 1 pound bag of dried Pinto beans
- 1 carrot, diced
- 2 stalks of celery, diced
- half Green Pepper, diced
- 1 small yellow onion, diced
- 1/2 cup chopped cilantro, (that’s about a good handful for me)
- 2 tsp ground cumin
- 1 Tb dried Mexican Oregano, ground
- 2 Chipotle Chiles in Adobo Sauce, diced
- 1/2 Tb Salt
- 4 thick slices of cooked ham, cubed (optional)
- 8 cups chicken broth
Place the dried Pinto beans in a very large bowl and cover completely with water. Make sure the water is at least 2″-inches above the top of the beans. Let them soak overnight. They should absorb all of the water.
The next morning, drain and rinse the soaked beans. Add them back into the large bowl. Add all the ingredients to the bowl, except the chicken broth and toss well. Put the bean mixture into your crock pot and pour the chicken broth over them. Cook on the high setting all day long, at least 7 hours. The beans should be soft when fully cooked. Turn the crock pot off, stir well, then remove a cup or so of the bean soup and process it in a blender or food processor until smooth. Add back into the soup and stir until well blended. It’s now ready to serve.
Suggestions: You could add leftover pork roast or shredded chicken rather than using the ham. Or leave the meat out altogether if you prefer. Serve with a bit of shredded cheddar cheese over the top of the beans and fried flour tortillas. Try making re-fried beans with the leftover beans from this soup. It’s really good.