Ingredients
Scale
- 3 plum tomatoes
- 1/2 onion
- 2 garlic cloves
- 1 small chipotle in adobo
- 2 cups pinto beans
- 2 cups stock (chicken or vegetable)
- 1/4 teaspoon Mexican oregano
- 1/2 teaspoon salt
- freshly cracked black pepper
- Crema (or heavy cream, or sour cream)
- finely diced cilantro stems (optional)
- lime juice (or hot sauce)
Instructions
- Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
- 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.
- Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
- 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.)
- Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/4 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
- Take a final taste for seasoning. (I added another pinch of salt to this batch.)
- Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.
Notes
- Can I use a different type of bean? Probably, though the flavor and texture will be a bit different. Black beans, navy beans, and cannellini beans should all work fine.
- This soup keeps in a sealed container in the refrigerator for 3-4 days. It’ll probably thicken up during storage. Add a bit of water when you reheat it, if needed.
- Prep Time: :20
- Cook Time: :15
- Category: Soup
- Method: Oven / Stovetop
- Cuisine: Mexican