Pinto bean soup over rice with red chile and cheese from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

  • scallions
  • cilantro
  • ground coriander
  • sour cream
  • ground cumin
  • epazote
  • masa harina
  • sunflower oil
  • cheddar cheese
  • pinto beans
  • New Mexico chiles
  • ground chiles
  • white rice
  • Mexican oregano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 07, 2014

    Not sure what happened, but I had a total recipe fail here, which is surprising as I usually find Deborah Madison to be highly reliable. I think the culprit was too much water-I used the amount called for under the pressure cooker method, and the resulting broth was bland and lacking in any decent flavor. I didn't find the unsoaked beans to be cooked within the 30 minutes she suggested (but to be fair, that could have been user error on my part as I am still new to pressure cookers), and an additional simmer did nothing to soften them or improve the broth. Disappointing waste of Rancho Gordo beans!

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