Archive for the ‘Vegetarian’ Category

Pinto Bean Soup with Mango Salsa
November 4, 2009

P1010983

Pinto Bean Soup with Mango Salsa

Looking for a delicious budget friendly meal? There is nothing more budget friendly than dried beans. They take a little more prep time, but are definitely worth it. This week I was scouring through what I already had in the house and this is the recipe that I came up. You can top this soup with your favorite Mexican toppings. The point is to use what you already have in your pantry or refrigerator. I happened to have some store bought mango salsa, but I also included my recipe for fresh mango salsa because it is delicious. Even if you do decide to go out and buy the ingredients for the salsa, it is still easy on the pocket book. Packed full of protein, this soup can easily be made vegetarian. You could also make this recipe with black beans, I just happened to have pinto beans. However you decide to make it, I’m sure you will love it. Serve with a side of gluten free corn bread and salad. Yummy and filling!

Pinto Bean Soup

2-3 cups pinto beans (cooked)

1/2 cup onion

2 cups water

1/2 tsp cayenne pepper

1 tsp chili powder

dash of cinnamon

mango salsa

cilantro

2 chicken breasts cooked

blue corn chips

juice of one lime

feta cheese

salt

pepper

Cook pinto beans according to package directions. I had 2-3 cooked pinto beans in the freezer from the last time I made them. You need to plan ahead when cooking dried beans. You will either need to soak them overnight and simmer until soft. Or you will need to boil them for four to five hours until soft. Once beans are cooked, drain and reserve cooking liquid. Saute onion in a skillet until soft. Place beans and onion in a blender. Add enough cooking liquid to get the beans moving. (You might need to do this in batches to avoid splatter and spilling). Add cooking liquid and beans back to cooking pot. Add water to mixture until you reach the desired consistency. It should be thinner than refried beans, but not too thin. Add spices, going easy on the cayenne pepper until you get the desired amount of heat. Cumin would also be perfect in this recipe but I was all out at the time. Salt and pepper to taste. Top with your favorite Mexican toppings. I used sliced chicken breasts, feta cheese (not Mexican I know but tasted great in this recipe), crushed blue corn chips, mango salsa, cilantro and lime juice. You could also use cheddar cheese, jack cheese, avocado, corn, regular salsa, black olives, sour cream, red onion… the possibilities are endless.

Mango Salsa

1 mango chopped

1/4 cup onion

1/4 cup cilantro

juice of one lime

1 tomato chopped

1 jalapeno or habanero chopped

salt to taste

Mix all of the ingredients together.  Serve on Pinto Bean Soup. Also delicious on piece of fish or chicken.

*Note: I included this dish in the vegetarian and dairy free categories because it is easily modified to be vegetarian and dairy free by the toppings you put on it.