Vegetarian Pinto Bean Soup
Sopa de FrijolBeans of all kinds bubble away in clay pots throughout Mexico and just about everybody consumes a bowl of soupy beans every day. This homey pinto bean soup from northern Mexico is satisfying and warming on a cold day, and doesn't contain meat or meat broth, so it's a great soup for vegetarians, or if you don't have meat in the house. Ground chili powder can be found in cellophane packages in the Mexican section of most supermarkets or in Mexican markets. For best flavor make this a day before serving.
Ingredients
Makes 4 servings
- ½ pound dried pinto beans
- 1 bay leaf
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 medium onion finely chopped
- 2 medium garlic cloves finely chopped
- 2 plum tomatoes peeled and finely chopped
- 2 teaspoons ground ancho or pasilla chili powder
- 1 teaspoon salt
Instructions
- Pick over the beans carefully and remove any foreign particles.
- Put the beans in a strainer and rinse under cold running water.
- Put the beans, bay leaf, oregano, and cumin in a large saucepan with water to cover by about 2 inches.
- Bring to a boil over medium high heat, then reduce heat to medium-low, cover and cook until the beans are tender and the liquid thickens, 1½ to 2 hours.
- Do not let the beans boil dry.
- Check the water level during cooking and add hot water, when needed, about ¼ cup at a time.
- There should always be about ½ inch of water above the level of the beans.
- Meanwhile, heat the oil over medium heat in a medium skillet and cook the onion, stirring, until it browns, about 5 minutes.
- Add the garlic, tomatoes, and ground chili.
- Cook, stirring, until the tomato juices evaporate, 2 to 3 minutes.
- When the beans are tender, add the onion mixture to the beans.
- Add salt, and continue cooking for about 20 minutes to blend flavors.
- Remove the bay leaf, and serve hot.