I love cooking comforting food this time of the year. I know everyone has a different opinion of what comfort food is, but for me it is a large pot of soup with Colombian flavors simmering on the stove . I usually make my bean soup with dried beans, but this week I was craving this pinto bean soup that my grandmother used to make. However, I forgot to soak the beans overnight, so I decided to make a quick soup with canned beans instead and I must say, this a great alternative when you don’t have time to simmer dried beans for 3 hours.
I know my mom wouldn’t be proud of me right now because in my house, we always cooked beans from scratch and she usually makes them in the pressure cooker so they cook pretty fast as well. Sorry mom 😉
Enjoy this quick version of Mamita’s delicious Pinto Bean Soup with Chorizo
Quick Pinto Bean Soup with Chorizo
- 3 Colombian-Style chorizos sliced
- 2 corn ears cut into small pieces
- 1 cup hogao
- 1 carrot peeled and sliced
- 2 15 oz cans pinto beans
- 6 cups chicken or beef stock
- 1 medium potato peeled and diced
- 1 teaspoon ground cumin
- Salt an pepper
- 1 ripe plantain peeled and diced
- ½ pound frozen yuca cut into pieces
- Fresh cilantro
- White rice and avocado for serving
- In a large pot over medium heat, cook the chorizo until browned,about 5 minutes. Add the stock and corn.Bring to a boil.
- Reduce the heat to medium and cook for 15 minutes, add the beans, carrots, hogao, cumin, potatoes, plantain and yuca.
- Reduce the heat to medium-low and cook for about 35 minutes minutes more, Add more stock if the soup is too thick. Season with salt and pepper.
- Add fresh cilantro and serve with white rice and avocado on the side.