October 2, 2026

Tiffany’s Bean Soup

Tiffany’s Bean Soup

There used to be a restaurant in Cerrillos, Nm that served this wonderful pinto bean soup I picked up a recipe card last time I was there.
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Prep Time 1 day 25 minutes
Cook Time 1 hour
Total Time 1 day 1 hour 25 minutes
Servings: 4 people
Course: Soup
Cuisine: New Mexican
Ingredients Equipment Method

Ingredients
  

  • 2 Cups dried pinto beans soaked overnight or quick soaked see below
  • 1 lb ham cubed
  • 1 qt water
  • 1 22 oz can tomato juice
  • 4 cups chicken stock
  • 3 onions chopped
  • 3 cloves garlic minced
  • 3 tbsps chopped parsley
  • 1/4 cup chopped green pepper
  • 4 tbsps. brown sugar
  • 1 Tbsp chili powder
  • 1 tsp msg
  • 1 tsp salt
  • 1 tsp crushed bay leaves
  • 1 tsp oregano
  • 1/2 tsp chopped rosemary leaves
  • 1/2 tsp celery seed
  • 1/2 tsp ground thyme
  • 1/2 tsp sweet basil
  • 1/2 tsp ground marjoram
  • 1/4 tsp curry powder
  • 4 whole cloves garlic
  • 1 cup sherry

Equipment

  • 1 large bean pot pottery preferred

Method
 

  1. Directions
  2. Quick cook
  3. Bring a pot of water to a boil and add the beans
  4. Cook for 2 minutes.
  5. Cover and let sit for one hour
  6. Drain and rinse before cooking
  7. Overnight Soak
  8. Soak cleaned bean overnight, then drain.
  9. Cook
  10. Add all of the other ingredients except the sherry. Bring to a boil, cook slowly until beans are tender. Add sherry. Serve in generous soup bowls topped with chopped green onion.
  11. Mash a few beans to thicken the soup a bit
  12. Instant pot
  13. Add all the ingredients and cook on high for 45 minutes
  14. Let pressure go down for 15 minutes
  15. Mash a few beans to thicken bit
  16. This recipe makes 8 to 10 generous servings and can be frozen for future use.

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