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

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
1 tbsp (15 ml) olive oil, plus extra for finishing
1 medium yellow onion, diced
1 rib celery, diced
1 small carrot, diced
3 cloves garlic, minced
1 lb (450 g) ripe tomatoes (Roma or cherry), halved
1 Anaheim or poblano chile, whole
1 / 2 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 / 2 cup (120 ml) dry white wine (optional)
1 to 1 1 / 4 tsp kosher salt, to taste
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 or a strip of lemon peel (optional)
Sliced scallions or thinly sliced radishes, for garnish (optional)

Instructions

Char the vegetables: Place tomatoes (cut side up) and the whole chile on a foil-lined sheet under a broiler or over a hot grill until skins blister and blacken, 6–10 minutes. Steam under an inverted bowl 5 minutes, then peel. Roughly chop; deseed the chile if you prefer mild heat.
Build the base: In a pot, warm olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt; cook until translucent, 6–8 minutes. Stir in garlic for 30 seconds.
Bloom and deglaze: Stir in smoked paprika and oregano for 30 seconds. Add white wine (if using) and reduce by half, scraping up any browned bits.
Simmer: Add soaked beans, charred tomatoes and chile, bay leaf, and broth. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until beans are tender, 60–75 minutes, adding a splash of water as needed to keep beans submerged. (Shortcut: use 2 cans of drained beans and simmer 20 minutes.)
Finish: Season with salt and pepper. Remove bay leaf. Stir in sherry vinegar, parsley, and lemon zest, plus a drizzle of olive oil.
Serve: Ladle into warm bowls and garnish with scallions or radishes if desired. This bright, lightly smoky broth complements the tri-tip’s rub while cutting richness with acidity and herbs.