Pork and Pinto Bean Soup

    3 hours 30 minutes

    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.

    2 people made this

    Serves: 10 

    • 250g dried pinto beans
    • 1.8kg pork spareribs
    • 4 tablespoons vegetable oil
    • 2 onions, diced
    • 2 cloves garlic, minced
    • 1 litre beef stock
    • 900ml water
    • 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

    Preparation:30min  ›  Cook:2hours  ›  Extra time:1hour  ›  Ready in:3hours30min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (18)


    Great soup!!! Takes a little time to make but well worth it. Thank's Donald  -  13 Mar 2003  (Review from Allrecipes USA and Canada)


    I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!  -  04 May 2008  (Review from Allrecipes USA and Canada)


    Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.  -  10 Feb 2007  (Review from Allrecipes USA and Canada)