Pinto Bean Soup


  • 1 cup Pinto Beans (soaked overnight)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon ground roasted cumin
  • ½ teaspoon ground coriander
  • 2 dried chili
  • sea salt (to taste)
  • 1 tablespoon Masa Harina (corn flour)
  • 1 tablespoon fresh cilantro
  • 2 tablespoon grated celery


  1. Rinse the beans. Heat the oil in a pressure cooker.
  2. Add the oregano, coriander, chili, cumin, and celery. Cook for few minutes.
  3. Add beans with 2 cups of water and 1 teaspoon of salt.
  4. Close the lid and bring the pressure to high, wait for few seconds and slow the heat for half an hour.
  5. Puree beans, and return them to the pot. Add Masa Harina Flour and cook for another 5 minutes on slow heat.
  6. Taste for salt and black pepper.
  7. Add fresh cilantro and serve with some corn chips.

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