Time for a Mexican fiesta! Let our neighbors to the South inspire tonight’s meal. Embrace the beautiful spiciness and rich tones of traditional Mexican meals. Utilize the spiciness of green chili and crushed red pepper to add fire to your dish. Then bring the heat down with the smooth and creamy tastes of yogurt, sour cream, and Muenster cheese. Offsetting the spice with creamy tastes of dairy will ignite delicious and flavorful food.

Turn up the spices and let your taste buds dance to a new beat. Our Mexican Bean Soup will bring the perfect upbeat vibe to your kitchen table tonight. It combines the previously mentioned spice and creaminess together with pinto beans and tomatoes for a great soup. Take some time to roast your tomatoes over a flame. Roasting tomatoes helps bring a robust flavor to the dish. Although it is an extra step, you will be more than excited at the flavor creation! Then top it off with toasted tortillas strips to add a little crunch to the soup. Giving attention to the little details of a dish can make a huge difference in its taste and presentation. If you have the time, embrace the little things.


  • 2 medium tomatoes (about 3/4 pound)
  • 1/4 small onion
  • 1 clove garlic
  • 1 canned green chili
  • 1 tablespoon oil
  • 1 1/8 cups of Randall Pinto Beans
  • 2 cups bean broth or water
  • Salt (optional)
  • Hot pepper sauce or crushed red pepper (optional)
  • 3 tortillas
  • 1/2 cup yogurt
  • 1/4 cup sour cream
  • 1 1/2 cups cubed Muenster or Jack cheese (about 6 ounces)
  • 1 canned green chili, cut in strips

Roast tomatoes over a flame until charred all over (not essential to the recipe, but adds robust flavor). Combine tomato, onion, garlic, and chili in a blender or processor fitted with a steel blade. Blend to a purée.

Heat oil in a 3 quart pot, add tomato purée, and cook over high heat for 5 minutes.

Place Randall Beans in a blender or processor and purée smooth. Add to tomato mixture and stir over medium-low heat for 5 minutes.

Add bean broth or water and cook, stirring occasionally, for 10 minutes. Add salt, if necessary, and for a spicy soup a little hot pepper sauce or crushed red pepper to taste. While soup simmers, toast tortillas and cut in strips. Combine yogurt with sour cream.

Place some cheese cubes in each bowl. Ladle soup over cheese. Garnish your Mexican bean soup with tortilla and chili strips and dollops of the cold yogurt-sour cream mixture.

Serves 6.

Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.