Pinto Beans, Green Chile, and Beef Soup is a delightful tapestry of flavors, merging the earthiness of beans with the warmth of chile and tender beef. This dish shines with its sophisticated balance of ingredients, creating a comforting yet elegant meal that captivates the senses. It transforms humble components into a refined offering that speaks to both heart and palate.
Why Make This Recipe
- Effortless Yet Elegant: This soup requires minimal prep yet delivers a rich, complex flavor profile.
- Minimal Ingredients: With just a few key components, it’s designed for uncomplicated cooking without sacrificing taste.
- Impressive Flavor: The marriage of savory beef and piquant green chiles elevates this soup, making it perfect for casual gatherings or more formal occasions.
Ingredients
Base
- 1 cup pinto beans, soaked overnight
- 1 pound beef chuck, cut into 1-inch pieces
Sauce
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups green chile, diced (fresh or canned)
- 6 cups beef stock, low-sodium
- 1 teaspoon cumin
- Salt and black pepper, to taste
Topping
- Fresh cilantro, finely chopped (for garnish)
- Lime wedges (for serving)
How to Make Pinto Beans, Green Chile, and Beef Soup
- Prepare the Beans: Drain and rinse the soaked pinto beans. Set aside.
- Sear the Beef: In a large pot, heat a splash of oil over medium-high heat. Add the beef and sear until browned on all sides, approximately 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion. Sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for an additional minute until aromatic.
- Build the Soup: Return the beef to the pot, add the soaked beans, green chile, cumin, and beef stock. Season with salt and pepper. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and the flavors meld beautifully. Stir occasionally.
- Finish: Ensure the consistency is pleasant; you may add additional stock if the soup is too thick. Adjust seasoning as needed.
How to Serve Pinto Beans, Green Chile, and Beef Soup
Serve this soup in elegant bowls, adorned with a sprinkle of fresh cilantro. Accompany with lime wedges for a splash of bright acidity. Consider pairing with artisan bread or cornbread for a delightful contrast in textures.
How to Store Pinto Beans, Green Chile, and Beef Soup
To maintain its delightful textures and flavors, allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to four days or freeze for up to three months. When reheating, add a splash of water or stock to restore moisture.
Tips to Make Pinto Beans, Green Chile, and Beef Soup
- Soak the Beans: Overnight soaking reduces cooking time and enhances texture.
- Customize Spice Level: Adjust the amount of green chile according to your spice preference.
- Enhance Flavor: Consider adding a splash of red wine or a dash of smoked paprika for depth.
- Texture Balance: For a creamier soup, blend a portion of the beans and return them to the pot.
- Presentation: A drizzle of high-quality olive oil can add a touch of sophistication to your final presentation.
Variation
For a gourmet twist, substitute the beef chuck with slow-cooked short ribs and use roasted tomatillos instead of green chile. This will impart a smoky depth and elevate the dish’s complexity.
FAQs
Can I use dried beans instead of canned beans?
Yes, dried pinto beans offer a superior texture and flavor when cooked from scratch. Just be sure to soak them overnight.
Is it necessary to use green chile?
While green chile adds heat and flavor, you can substitute it with bell peppers for a milder taste.
How can I adjust the consistency of the soup?
For a thicker soup, allow it to simmer uncovered for a longer duration. For a thinner soup, add more beef stock during cooking.
Conclusion
Pinto Beans, Green Chile, and Beef Soup is a standout dish that marries simplicity with culinary elegance. Its unique flavor profile and generous heartiness make it suitable for a variety of dining experiences. We invite you to share your thoughts and variations in the comments below. How would you make this dish your own?
Print
Pinto Beans, Green Chile, and Beef Soup
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A delightful tapestry of flavors, merging the earthiness of beans with the warmth of chile and tender beef, creating a comforting yet elegant meal.
Ingredients
- 1 cup pinto beans, soaked overnight
- 1 pound beef chuck, cut into 1-inch pieces
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups green chile, diced (fresh or canned)
- 6 cups low-sodium beef stock
- 1 teaspoon cumin
- Salt and black pepper, to taste
- Fresh cilantro, finely chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Drain and rinse the soaked pinto beans. Set aside.
- In a large pot, heat a splash of oil over medium-high heat. Add the beef and sear until browned on all sides, approximately 5-7 minutes. Remove and set aside.
- In the same pot, add diced onion. Sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for an additional minute until aromatic.
- Return the beef to the pot, add the soaked beans, green chile, cumin, and beef stock. Season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and the flavors meld beautifully. Stir occasionally.
- Ensure the consistency is pleasant; you may add additional stock if the soup is too thick. Adjust seasoning as needed.
Notes
Consider serving with artisan bread or cornbread for a delightful contrast in textures.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg