Name: Sopa de Frijol (Mexican Bean Soup)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Mexican
Ingredients: Bush's Best Pinto Beans; La Costeña Chipotles, Peppers in Adobo Sauce; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Cacique Pork Chorizo; Cebollitas Bunch; Elephant Garlic; Queso Del Valle Queso Fresco Fresh Cooking Cheese; Cilantro

To a blender, add 1 can of the pinquito beans, chipotle, salt, and 1 cup of water.

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Blend until smooth. 
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Set aside. 
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Heat the olive oil in a large stock pot.

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Cook the chorizo. About 2-3 minutes. 
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Break it up with a cooking spoon as it cooks.

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Add the onion and garlic. 
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Cook for 1 more minute. 
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Drain 1 can of the pinquito beans. 
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Add the can of drained beans, the bean mixture from the blender, and 2 cups of water to the pot.

Using a cooking spoon, scrape the bottom of the pot.

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Stir and bring to a boil. 
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Serve and top with queso panela and cilantro, if using.

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Enjoy!
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Sopa de Frijol (Mexican Bean Soup)

Serves 4

5 mins prep

10 mins cook

15 mins total

What you need

How to make