• Ingredients: 19
  • Serves: 10

Southwestern pinto bean soup with *available at hispanic markets and some specialty foods shops and supermarkets.


  • *available at Hispanic markets and some specialty foods shops and supermarkets


  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. chopped canned chipotle chilies in adobo sauce
  • 2 large garlic cloves, pressed
  • 1 cup olive oil


  • 2 ears fresh corn, husked
  • 4 plum tomatoes, seeded, chopped
  • 1 cup chopped peeled jicama
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro



  • *Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts


  1. Step 1 In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
  2. Step 2 In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden.

    For this step you will need

  3. Step 3 Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds.

    For this step you will need

  4. Step 4 Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
  5. Step 5 While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain.
  6. Step 6 Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes.

    For this step you will need

To quick-soak dried beans:

  1. Step 7 In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water.
  2. Step 8 Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Nutrition information

Calories 360 Carbohydrates 51 g (17%)
Fat 10 g (15%) Protein 20 g (40%)
Saturated Fat 1 g (7%) Sodium 508 mg (21%)
Polyunsaturated Fat 2 g Fiber 12 g (47%)
Monounsaturated Fat 6 g Cholesterol 7 mg (2%)