- Dish type
- Bean and lentil soup
- Bean soup
This is an excellent Mexican pinto bean soup that is like a thick chilli soup. You can use tinned pinto beans instead, if desired.
17 people made this
- 250g dried pinto beans
- 1.8kg pork spareribs
- 4 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1L beef stock
- 900ml water
- 2 teaspoons chilli powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh coriander
MethodPrep:30min ›Cook:2hr ›Extra time:1hr soaking › Ready in:3hr30min
- Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 5cm above beans. Bring to the boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
- In a large casserole over medium high heat, saute the ribs in oil until browned. Remove ribs from casserole and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, stock, water, chilli powder, oregano, cumin, salt, ground black pepper and fresh coriander. Cover and simmer 1 1/2 hours, or until meat is tender.
- Remove the ribs, allow to cool and remove meat from the bones. Return meat to soup. Chill the stock until the fat rises to the surface and remove the fat. Bring back to the boil and reduce heat to low. Cover and simmer for 30 minutes.
Reviews & ratingsAverage global rating:(23)
Reviews in English (18)
I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!-04 May 2008
Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.-10 Feb 2007