ranch style pinto bean soup

8 Jan

1 # dried pinto beans, sorted, soaked & rinsed
6 cups water
1 Tbsp oil
2 1/2 tsp salt
1 onion, chopped
1 jalapeno pepper, if desired, minced
2 cloves garlic, minced
1 14.5 oz can fire roasted tomatoes
1/2-1 bunch cilantro (can save some for garnish)
1 1/2 cups water
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp oregano

In a pressure cooker (can cook on the stove), cook the soaked pinto beans, onion, jalapeno, water, oil & salt at pressure for 8 minutes. Let the pressure drop on its own accord. While the pressure is dropping, in a blender, puree the tomatoes, cilantro, additional water and spices. Add to the cooked beans. Blend a cup or two of the beans with the liquid until desired thickness is reached (there should still be plenty of whole beans). Cook until heated through.


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