Looking for a recipe for Smokey Pinto Beans and Rice Soup?

I ate at Sweet Tomatoes the other day, and they had the best soup, it was Smokey Pinto Beans with Rice. Please help me find this recipe! Thanks!Looking for a recipe for Smokey Pinto Beans and Rice Soup?
this should do the trick! i like black beans but sub pinto if you like! the chipolte gives it the slight spice and smokey flavor.





Black Bean and Rice Soup with Lime and Cilantro


(makes 6 servings, can be doubled for larger Crock pot or stove top cooking





2 cans black beans with liquid


2 cans diced tomatoes


1 1/2 cups chicken stock or canned chicken broth


(use 2 cups for stovetop cooking)


1/4 cup finely chopped onion


1 tsp. minced garlic (or more)


1 T ground cumin


1 T dried oregano (preferably Mexican oregano)


1 tsp. ground Ancho chile powder (I used Penzeys)


(could substitite regular chile powder)


1/4 tsp. ground Chipotle chile powder (I used Penzeys)


(could substitute finely chopped Chipotle chile in adobo from a can)


1/4 cup white long-grain rice (not more!)


(use Uncle Ben's Converted Rice for South Beach)


1/4 cup fresh lime juice (2 limes)


1/2 cup chopped fresh cilantro (or more)





In small Crockpot or 3 quart sauce pan, combine beans, tomatoes, chicken stock, onion, garlic, cumin, oregano, Ancho chile powder and Chipotle chile powder. Cook on low for 6-8 hours in Crockpot or 1-2 hours on stove, until tomatoes are disintegrating and beans are starting to fall apart. On stovetop, you might need to add a little water during the cooking time. When soup has reached the consistency you want, raise heat slightly or turn Crockpot to high. Add 1/4 rice and cook until rice is done, about 30 minutes for either Crockpot or stove. Lower heat again, add fresh lime juice and cilantro and cook 5 minutes. Serve hot, with additional fresh lime pieces for each person to squeeze into soup.