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Drunken Pinto Bean Soup

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(Recipe ID: 147)

Serves 12

Preparation time: 30 minutes; Cook time: 5 hours

Source: Chef Joseph Lowery

A south Texas favorite.  I can't tell if it is more Tex then Mex, I can tell you it is good.


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  • 4 cups Dried pinto beans, soaked in water for several hours
  • 1/4 cup Olive oil *
  • 2 Large white onions, chopped
  • 1 Green bell pepper, chopped
  • 6 Cloves of garlic, minced and mashed
  • 5 cups Chicken stock
  • 4 Bottles of beer, room temperature
  • 3 Tablespoons White wine vinegar *
  • 2 Bay leaves *
  • 1 tablespoon Thyme *
  • 1 tablespoon Cumin *
  • 1 Jalapeno pepper, finely chopped
  • 1 tablespoon Salt *
  • 2 cups Milk
  • Cilantro leaves for garnish


  1. Heat the oil in a large, heavy pot and saute' onion and green pepper for 3 or 4 minutes.
  2. Add beans, stock, beer and the rest of the ingredients except the milk. 
  3. Cook over a low heat 4 to 5 hours.
  4. Discard bay leaves and measure out about 3 cups of the cooked beans.
  5. Place beans and milk into a blender and puree until smooth.
  6. Stir puree back in with the rest of the soup and rewarm as needed.
  7. Taste soup and adjust seasoning as desired.
  8. Serve in warmed bowls, garnished with a little cilantro and accompanied by saltine crackers and butter.

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