New Mexican pinto bean soup from Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes by Lorna J. Sass

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Notes about this recipe

  • MsMonsoon on March 31, 2026

    Quite good, and easy and healthy. Used a full pound of dried, soaked beans instead of 1.5 cups. Used 2 small frozen ice cubes of puréed chipotle in adobo but will cut down to 1 next time. Added extra lime juice, and the cilantro at the end is key. I used an Instant Pot and think I did 12 minutes and then 4 extra minutes when I noticed some beans were a little firm.

  • jaelsne on November 05, 2013

    My husband loved this recipe (gave it an "8 out of 10"), but I thought it was just okay. I think it was the texture rather than the taste that made me less enamored. Perhaps I'll try it again, adding a little garnish of tortilla chips to give it something to chew on.

  • oddkitchen on December 07, 2012

    Loved this one "straight out of the box".

  • Magpie365 on August 06, 2012

    Added more beans than stated to make it more substantial. Placed chopped avocado on top and served lime wedges on the side.

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