Baja Bean Soup
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| Canned pinto beans are fine. If you can't get pinto beans then use red kidney beans. |
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| Serves 4 |
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| Preparation Time: |
15 minutes |
| Cooking Time: |
35 minutes |
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| Pinto beans - 2 cups cooked, with liquid |
| Onion - 1 meduim, coarsely chopped |
| Red bell pepper - 1 large, coarsely chopped |
| Tomatoes - 2 meduim, coarsely chopped |
| Cholula Hot Sauce, to taste |
| Marjoram or oregano - 1/2 teaspoon dried leaf |
| Epazote - 2 leaves (optional) |
| Salt - To taste |
| Corn oil - 1/3 cup |
| Water - As needed for blending |
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| Garnish:
Corn tortillas - 3 or 4 cut into thin strips and fried until crisp.
Muenster cheese or Queso Fresco - 2/3 cup grated or crumbled.
In a blender or food processor, combine onion , red bell pepper, tomatoes, and enough water to facilitate blending (about 2/3 cup), blend or process to a smooth purée. |
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| Heat the corn oil in a large saucepan and cook over medium heat for 10 to 15 minutes, stirring occasionally.
Meanwhile, purée beans with cooking liquid and additional water, if necessary, until smooth.
Add the bean purée, seasonings and Cholula Hot Sauce (2 tablespoons should give a good heat) to the saucepot and simmer for 15 more minutes.
Adjust seasonings and pour into individual soup bowls, garnishing with tortilla ribbons and cheese. |
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Recipe supplied by www.cholula.com |
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