Sopa Tarasca

Mexican pinto bean soup

Ingredients

• 1 Tablespoon safflower oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/2 pound dried pinto beans
• 3 1/2 cups water
• 1 1/2 teaspoons ancho chile powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 bay leaf
• 1 cup grape tomatoes, halved
• 1 poblano, seeded and chopped
• 1 Tablespoon lime juice
• Cotija cheese, cubed
• Avocado, diced
• Cilantro, diced
• Tortilla chips

Directions

In a large heavy-bottomed pot, heat the oil over medium-low. Add the onion and poblano to the pot and while stirring occasionally, cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds. Add the beans, water chile powder, cumin, oregano, salt, bay, and tomatoes. Bring to a boil, then reduce the heat low and simmer until the beans are tender, 2 - 3 hours. Allow to cool slightly, then pour into a blender, in batches if necessary, and blend until smooth. Return to the pot and return to a simmer over medium heat. Remove from the heat, stir in the lime juice, and adjust the seasoning to taste. Serve warm topped with cotija, avocado, cilantro, and crushed tortilla chips.