Pinto Bean Soup -- Sopa Tarasca

Ingredients

• 3 plum tomatoes
• 1/2 onion
• 2 garlic cloves
• 1 small chipotle in adobo
• 2 cups pinto beans
• 2 cups stock ((chicken or vegetable))
• 1/2 teaspoon Mexican oregano (plus more to taste)
• 1/2 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• Crema ((or heavy cream, or sour cream))
• finely diced cilantro stems (optional)
• lime juice ((or hot sauce))

Instructions

1. 1

   Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes

2. 2

   Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.

3. 3

   Saute tomato mixture in a dollop of oil over medium heat for a few minutes.

4. 4

   Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)

5. 5

   Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/2 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.

6. 6

   Take a final taste for seasoning. (I added another pinch of salt to this batch.)

7. 7

   Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.