Name: Pinto Bean Soup with Salsa Fresca
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT2H20M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 plum tomatoes, cored, seeded and diced; 1/2 small red onion, finely diced; 1 bunch cilantro, leaves only, chopped; Juice of 1 lime (about 1 tablespoon); Salt and freshly ground black pepper; 1 1/2 cups dried pinto beans; 7 cups water; 1/4 cup vegetable oil; 2 medium onions, diced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic, minced; 6 cups chicken stock, vegetable stock or water; 1/3 cup sour cream or creme fraiche, for garnish

Directions

To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator.
Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat.
In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream.

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Pinto Bean Soup with Salsa Fresca

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