Food & Drink

Mexican Pinto Bean Soup

Prep time: 15 minutes

Cook time: 2 hours, 10 minutes

Serves: 10 to 12

Deitra Perry of Sacramento was looking for a Mexican bean soup recipe that called for pinto beans, a cup of Red Dog beer and green chiles.

Veronica LeBaron of Los Molinos shares this recipe.


1 pound dry pinto beans

1 pound ham hocks or shanks

1 (49.5-ounce) can reduced-sodium chicken broth

1 (7-ounce) can diced green chiles

1 cup Red Dog beer

2 stalks celery, chopped

1 large onion, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon ground oregano

1 cup prepared salsa


Rinse and sort beans. Soak according to package directions. Drain well and place in a large stockpot with all ingredients except salsa. Bring to a boil; reduce heat and simmer, covered, for two hours. Add salsa and serve.

Note: The prep time does not include the soak time for the beans.

Per serving, based on 12 servings: 274 calories; 19 grams protein; 26 grams carbohydrates; 10 grams fat (4 saturated, 4 mono- unsaturated, 1 poly- unsaturated, 1 other); 43 milligrams cholesterol; 346 milligrams sodium; 8 grams fiber; 4 grams sugar; 33 percent calories from fat.