Pappasito's Pinto Bean Soup

Warm, hearty, and packed with bold Tex-Mex flavor, Pappasito's Pinto Bean Soup is the ultimate comfort food for any occasion. This soul-soothing dish starts with tender, slow-simmered pinto beans infused with the smoky depth of a ham hock and crispy bacon. Aromatic onions, garlic, and jalapeño add a punch of flavor, while a blend of cumin, smoked paprika, and chili powder brings the perfect balance of earthy spices. Fresh lime juice and cilantro brighten each bite, and the soup is beautifully finished with indulgent toppings like shredded cheddar cheese, sour cream, and crumbled bacon. Ideal for cozy family dinners or casual entertaining, this easy-to-make recipe is a satisfying way to enjoy authentic Southwest cuisine. Serve it up with warm cornbread or your favorite crusty loaf, and watch it become an instant favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 8 cups water
• 1 whole ham hock
• 4 slices bacon
• 1 large yellow onion
• 4 whole garlic cloves
• 1 large jalapeño pepper
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro
• 1 tablespoon lime juice
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream

Directions

Step 1

Rinse the dried pinto beans thoroughly under cold water, removing any debris or broken beans.

Step 2

In a large bowl, soak the beans in water overnight or at least 8 hours to soften. Alternatively, use the quick soak method by bringing the beans to a boil in a pot of water, then letting them sit, covered, for 1 hour.

Step 3

After soaking, drain and rinse the beans again. Set aside.

Step 4

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

Step 5

Dice the yellow onion and mince the garlic. Seed and finely chop the jalapeño pepper.

Step 6

Sauté the onion, garlic, and jalapeño in the bacon fat until softened and fragrant, about 5 minutes.

Step 7

Stir in the tomato paste, cumin, smoked paprika, and chili powder. Cook for 1-2 minutes to toast the spices.

Step 8

Add the soaked pinto beans, ham hock, and 8 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 1.5 to 2 hours or until the beans are tender. Stir occasionally.

Step 9

Remove the ham hock from the soup and shred the meat, discarding the bone and any excess fat. Return the shredded meat to the pot.

Step 10

Season the soup with salt and black pepper to taste. Adjust spices if desired to suit your preference.

Step 11

Stir in the lime juice and chopped fresh cilantro just before serving.

Step 12

Serve the soup hot, garnished with crispy crumbled bacon, shredded cheddar cheese, and a dollop of sour cream on top.

Nutrition Facts

Serving size	(3480.5g)

Amount per serving	% Daily Value*
Calories	1974.7

Total Fat 104.5g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 367.7mg	0%
Sodium 5294.3mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 39.3g	0%
Total Sugars 17.5g
Protein 130.4g	0%

Vitamin D 5.1IU	0%
Calcium 921.2mg	0%
Iron 16.2mg	0%
Potassium 3640.5mg	0%

*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: 47.4%

Protein: 26.3%

Carbs: 26.3%