Real Recipes From Real Home Cooks ®

slow cooked mexican cafe bean soup

Recipe by
Tammy Brownlow
Dallas, TX

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 (:

yield serving(s)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For slow cooked mexican cafe bean soup

  • 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 lg
    pickled jalapeno peppers
  • 2 md
    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

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 (:
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