This is an excellent Mexican pinto bean soup that is like a thick chilli soup. Serve this with warm corn or flour tortillas. You can use tinned pinto beans instead, if desired.
250g dried pinto beans
1.8kg pork spareribs
4 tablespoons vegetable oil
2 onions, diced
2 cloves garlic, minced
1 litre beef stock
2 teaspoons chilli powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh coriander
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Directions Preparation:30min › Cook:2hours › Extra time:1hour › Ready in:3hours30min
Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 5cm above beans. Bring to the boil for 2 minutes then remove from heat. Cover, allow to soak for 1 hour then drain.
In a large casserole pan over medium high heat, saute the ribs in oil until browned. Remove ribs from casserole and set aside. Add the onion and garlic then saute for 5 minutes, or until tender. Add the beans, ribs, stock, water, chilli powder, oregano, cumin, salt, ground black pepper and fresh coriander. Cover and simmer 1 1/2 hours, or until meat is tender.
Remove the ribs, allow to cool and remove meat from the bones. Return meat to soup. Chill the stock until the fat rises to the surface and remove the fat. Bring back to the boil and reduce heat to low. Cover and simmer for 30 minutes.