Slow Cooked Mexican Cafe Bean Soup

Tammy Brownlow

By
@DoughmesticGoddess

The broth is so full of flavor. Smoky and spicy - just like your favorite mexican cafe'. Great with corn bread and fried potatoes and onions or as a starter to your favorite mexican meal. Try this once and you will want it again !

Southern Food With Flare (:


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Rating:

Comments:

Serves:

many as an appetizer or main dish

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

FOR BEANS:

1 c
dried pinto beans, soaked overnight
1
ham bone with meaty pieces
6 c
water
1/2
onion, peeled and halved with ends cut off
1
bay leaf
2
cinnamon sticks
3 clove
garlic, peeled and smashed

FOR SOUP:

1/2
onion, peeled and diced
3 large
pickled jalapeno peppers
2 medium
tomatoes, peeled, seeded and diced
1 tsp
salt
1/2 tsp
chili de arbol seasoning
1/2 tsp
ground cumin
1/2 tsp
liquid smoke flavoring
1 c
diced ham from the ham bone
2 Tbsp
cilantro leaves, diced

Directions Step-By-Step

1
In a large dutch oven add all ingredients for beans. Cover and cook on medium low heat for about an hour or until beans are tender.
2
Remove hambone and any meat, onions, bay leaf, cinnamon sticks, and garlic.
3
Dice 1 cup of ham and add back to the pot, along with diced onion, jalapenos diced, salt, chili de arbol, cumin, and liquid smoke. Without lid cook for another 30 minutes.
4
Add diced tomatoes and cilantro leaves and cook until tomatoes are tender another 20 minutes.
5
Ladle up and enjoy (:

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Hashtags: #spicy, #smoky, #pinto beans