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Best Easy Caldillo de Frijol Recipe

Name: Best Easy Caldillo de Frijol Recipe
Total time: 55 min
Yield: 350 g
Ingredients: pinto beans 2 cups; yellow onion 1 pieces; garlic 2 cloves; dried guajillo chile 2 pieces; vegetable broth 6 cups; Mexican oregano 1 tsp; salt 1 tsp; black pepper 0.5 tsp; olive oil 2 tbsp

A light, brothy bean soup seasoned with dried chiles and Mexican oregano. This vegetarian, protein-rich soup is healthy, fiber-packed, and a comforting family staple across Mexico.

Cook 55 min Difficulty EASY 220 kcal

#vegetarian #high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

pinto beans 2 cups
yellow onion 1 pieces
garlic 2 cloves
dried guajillo chile 2 pieces
vegetable broth 6 cups

Seasonings/Sauce

Mexican oregano 1 tsp
salt 1 tsp
black pepper 0.5 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 36 g 66%

Protein 11 g 20%

Fat 4 g 14%

Serving size 350g

Cooking steps

1

Rinse the pinto beans and soak them overnight or at least 6 hours to ensure even cooking and creamy texture.
2

Drain and place beans in a large pot with 6 cups vegetable broth. Add the chopped onion and garlic, and bring to a boil over medium-high heat.
3

Reduce to medium-low, cover, and simmer for 75 minutes, checking occasionally to maintain a gentle simmer for optimal bean softness.
4

While the beans cook, heat olive oil in a skillet over medium heat. Toast dried guajillo chiles for 1 minute, flipping until fragrant but not burned.
5

Remove stems and seeds from toasted chiles. Blend chiles with a ladle of bean broth and Mexican oregano until smooth, then stir this mixture back into the pot.
6

Continue simmering for 15 minutes, adjusting salt and black pepper to taste. The soup should remain brothy, not thick—add water if needed.
7

Serve hot, garnished with fresh cilantro or diced onion if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is pinto beans, which provide the base flavor, creamy texture, and protein content essential for Caldillo de Frijol. They make the soup satisfying and wholesome, pairing perfectly with the subtle heat and aroma from dried guajillo chiles and Mexican oregano.

Q. Which seasoning defines the authentic flavor of Caldillo de Frijol?

Mexican oregano, toasted guajillo chiles, and olive oil are crucial. Mexican oregano delivers a floral-herbal lift, while the toasted dried chiles add mild heat and smoky depth. Olive oil rounds out the flavors and helps extract the chile's essential oils for the broth.

Q. How can I prevent the beans from undercooking or overcooking?

To achieve optimal bean texture, soak the beans overnight before cooking. Simmer gently over medium-low heat and check occasionally to keep the beans tender without turning mushy. Avoid boiling vigorously, which may split or toughen the beans. Adjust cook time if beans aren’t yet soft enough.

Q. How many calories, carbs, and protein are in each serving?

Each 350g serving provides roughly 220 kcal, 36g carbohydrates (66% calories), 11g protein (20% calories), and 4g fat (14% calories). This makes Caldillo de Frijol a balanced, protein-rich, fiber-packed, and healthy soup ideal for family meals.

Q. Is Caldillo de Frijol suitable for vegetarians and diabetics?

Absolutely. It is strictly vegetarian, featuring no animal products, and qualifies as diabetic friendly thanks to modest carb content (36g), high fiber from beans, and low glycemic ingredients. No fried or processed components, making it extra wholesome.

Best Easy Caldillo de Frijol Recipe

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