Slow Cooked Mexican Cafe Bean Soup

Tammy Brownlow


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 (:


☆☆☆☆☆ 0 votes

many as an appetizer or main dish
10 Min
2 Hr
Stove Top



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

  • 1/2
    onion, peeled and diced
  • 3 large
    pickled jalapeno peppers
  • 2 medium
    tomatoes, peeled, seeded and diced
  • 1 tsp
  • 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

How to Make Slow Cooked Mexican Cafe Bean Soup


  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 (:

Printable Recipe Card

About Slow Cooked Mexican Cafe Bean Soup

Main Ingredient: Beans/Legumes
Regional Style: Mexican

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