My Charra Bean Soup

Warm up your table with My Charra Bean Soup, a hearty, flavor-packed dish that brings the bold essence of Tex-Mex cuisine straight to your kitchen. This comforting recipe features tender pinto beans simmered to perfection with smoky bacon, aromatic garlic, and a hint of spice from jalapeños. Infused with savory chicken broth, diced tomatoes, and fragrant spices like cumin and smoked paprika, this soup delivers layers of rich, satisfying flavor. A finishing touch of fresh cilantro and a squeeze of lime brighten up each bowl, while optional toppings like creamy avocado, tangy sour cream, and melted cheese add customizable flair. Perfect for chilly evenings or casual gatherings, this easy-to-make charra bean soup is a wholesome, crowd-pleasing meal that will have everyone coming back for seconds.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 6

Ingredients

• 1 pound dried pinto beans
• 6 cups water
• 4 cups chicken broth
• 6 slices bacon
• 1 medium yellow onion, diced
• 1 whole jalapeño, diced
• 4 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes (with juice)
• 0.5 cup cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 whole lime, cut into wedges
• 0 optional toppings: diced avocado, shredded cheese, sour cream

Directions

Step 1

Rinse the dried pinto beans under cold water and remove any debris. Place them in a large bowl, cover with water, and let soak for at least 8 hours or overnight. Drain and rinse before using.

Step 2

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion and jalapeño to the pot with the bacon fat. Sauté for 3-4 minutes, or until the onion is softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the soaked and drained pinto beans, chicken broth, and 6 cups of water to the pot. Stir in the diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded. Stir occasionally and add more water if needed to keep the beans submerged.

Step 7

Once the beans are fully cooked, stir in the chopped cilantro and crumble the reserved bacon into the pot.

Step 8

Taste and adjust the seasoning with additional salt or pepper, if necessary.

Step 9

Serve the soup hot in bowls, garnished with a squeeze of fresh lime juice and your favorite toppings like diced avocado, shredded cheese, or a dollop of sour cream.

Nutrition Facts

Serving size	3709.5 grams (3709.5g)

Amount per serving	% Daily Value*
Calories	1233

Total Fat 30.00g	38%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 4.00g
Cholesterol 48mg	16%
Sodium 8913mg	388%
Total Carbohydrate 177.20g	64%
Dietary Fiber 58.10g	208%
Total Sugars 24.80g
Protein 81.10g	162%

Vitamin D 8IU	39%
Calcium 591mg	45%
Iron 20mg	112%
Potassium 4753mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 24.9%

Carbs: 54.4%