Receta de sopa mexicana de judías

Ingredientes

• 1 1/2 cups dried pinto beans
• 7 cups water
• 1/4 cup vegetable oil
• 4 cups diced yellow onion (about 2 large onions)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 4 cloves garlic (minced)
• 4 cups low-sodium chicken broth
• Sour Cream (Avocado, and Fresh Salsa for serving (optional))

Preparación

1. 1

   Sort through the beans to remove any debris, then rinse them under running tap water. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot. Let simmer for 90 minutes.

2. 2

   When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat. Add the onions and sauté for 10 minutes, until browned and softened. Add the garlic, cumin, and cayenne pepper. Sauté for 60 seconds. Add the cooked beans and any remaining liquid from the bean pot into the skillet.

3. 3

   Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup. Taste and add salt as needed. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thickness.

4. 4

   Serve topped with salsa, sour cream, and avocado.