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Per serving
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- 1
Cook the bacon
Cut the bacon into eighths. In a large soup pot over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the drippings in the pot.
- 2
Sauté the aromatics
Add the chopped onion to the pot with the bacon drippings. Sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- 3
Simmer the beans
Add the rinsed dry pinto beans and 8 cups of water. Bring to a boil over high heat, then reduce to a steady simmer. Cover and cook until the skins just begin to split on the beans, about 2 hours.
- 4
Roast the chiles
While the beans cook, roast the Anaheim peppers directly over a gas flame or under the broiler, turning every 5 minutes, until the skins are fully blackened — about 12 to 15 minutes total. Place them in a covered bowl and steam for 20 minutes, then peel off the skins and remove the stems and seeds. Chop into bite-sized pieces. (Shortcut: swap in one 4-oz can of diced fire-roasted green chiles — just drain and add.)
- 5
Finish the soup
Once the beans have split, add the roasted chiles, chopped tomatoes, salt, and chicken bouillon granules. Stir to combine, then continue simmering uncovered until the beans are completely tender and no longer chalky, about 30 more minutes. Taste and add more salt and pepper as needed.
- 6
Serve
Ladle into bowls and set out toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, and lime wedges all work great. The reserved bacon can be crumbled on top for extra crunch.
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Slow Cooker Cowboy Pinto Bean Soup (Frijoles Charros)
Created by: SundayPrepCo
Ingredients
- 6 thick-cut bacon slices
- 1 large onion
- 2 garlic cloves
- 2 cup dry pinto beans
- 8 cup water
- 3 Anaheim peppers
- 3 medium tomatoes
- 2 tsp salt
- 1 tsp chicken bouillon granules
- salt and pepper
Instructions
- Cook the baconCut the bacon into eighths. In a large soup pot over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the drippings in the pot.
- Sauté the aromaticsAdd the chopped onion to the pot with the bacon drippings. Sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer the beansAdd the rinsed dry pinto beans and 8 cups of water. Bring to a boil over high heat, then reduce to a steady simmer. Cover and cook until the skins just begin to split on the beans, about 2 hours.
- Roast the chilesWhile the beans cook, roast the Anaheim peppers directly over a gas flame or under the broiler, turning every 5 minutes, until the skins are fully blackened — about 12 to 15 minutes total. Place them in a covered bowl and steam for 20 minutes, then peel off the skins and remove the stems and seeds. Chop into bite-sized pieces. (Shortcut: swap in one 4-oz can of diced fire-roasted green chiles — just drain and add.)
- Finish the soupOnce the beans have split, add the roasted chiles, chopped tomatoes, salt, and chicken bouillon granules. Stir to combine, then continue simmering uncovered until the beans are completely tender and no longer chalky, about 30 more minutes. Taste and add more salt and pepper as needed.
- ServeLadle into bowls and set out toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, and lime wedges all work great. The reserved bacon can be crumbled on top for extra crunch.