Soup: United States – Central Coast Pinquito Bean and Charred Tomato Broth

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

1 cup (200 g) dried pinquito beans (or small pink beans), soaked overnight and drained (estimated edible portion: 200 g)
1 tbsp (15 ml) olive oil, plus extra for finishing
1 medium yellow onion, diced (about 110 g edible)
1 rib celery, diced (about 40 g edible)
1 small carrot, diced (about 60 g edible)
3 cloves garlic, minced (about 9 g edible)
1 lb (450 g) ripe tomatoes (Roma or cherry), halved
1 poblano chile, whole (selected example) (estimated edible portion: 100 g)
1/2 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
6 cups (1.4 L) low-sodium chicken broth (selected option)
1/2 cup (120 ml) dry white wine (optional)
1 to 1 1/4 tsp kosher salt, to taste (estimated edible portion: 6 g)
1/2 tsp freshly ground black pepper
2 tsp sherry vinegar (or red wine vinegar), to finish
2 tbsp chopped fresh parsley
Zest of 1/2 lemon (optional)
Sliced scallions, for garnish (optional)

Instructions

1. Char the tomatoes and poblano: Arrange the halved tomatoes cut-side up and the whole poblano on a foil-lined baking sheet. Broil or grill over high heat until their skins blister and blacken, about 6–10 minutes.
2. Steam and prepare the charred vegetables: Place the poblano under an inverted bowl for 5 minutes. Peel the tomatoes and pepper, then roughly chop them. Remove the poblano seeds if you prefer milder heat.
3. Cook the aromatics: Warm the olive oil in a pot over medium heat. Add the onion, celery, carrot, and a pinch of salt. Cook until translucent, about 6–8 minutes. Stir in the garlic and cook for 30 seconds.
4. Add the spices and wine: Stir in the smoked paprika and oregano and cook for 30 seconds. If using wine, add it and simmer until reduced by half, scraping up any browned bits.
5. Simmer the soup: Add the soaked, drained beans, charred tomatoes and poblano, bay leaf, and broth. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered until the beans are tender, about 60–75 minutes, adding a splash of water as needed to keep them submerged. For the canned-bean shortcut, use 2 cans of drained beans and simmer for about 20 minutes instead.
6. Season and finish: Season with salt and black pepper. Remove the bay leaf. Stir in the vinegar, parsley, and lemon zest, if using, and add a drizzle of olive oil.
7. Serve: Ladle the soup into warm bowls and garnish with sliced scallions, if desired.