Tarascan Bean Soup
List of Ingredients
Tarascan Bean Soup
1 1/2 pounds pinto beans, soaked in water to cover
1 1/2 cups diced onion
5 cups cold vegetable stock
1 tablespoon salt
1 can (28 ounces) good-quality crushed Italian tomatoes, undrained
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon minced garlic (about 1 large clove, minced)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon ground coriander
1/4 cup shoyu (soy sauce with wheat) or tamari (soy sauce)
Sour cream
Chopped fresh cilantro
Recipe
Soak pinto beans overnight in large pot. Or, if desired, bring beans in water to boil,drain off water, put fresh water in and bring to boil again; then drain again. In samepot, combine pinto beans, onion, stock and salt. Cover and cook until beans are tender,about 30 to 40 minutes. Puree until smooth in food processor or in blender, in batches ifnecessary.
In separate pot, combine diced and crushed tomatoes and bring to boil. Cook 5 minutes,stirring occasionally. Remove from heat and set aside.
Add cooked tomatoes, garlic, cumin, cayenne, coriander and shoyu or tamari to pureedsoup. Serve in soup bowls with dollop of sour cream and cilantro. Makes 10 to 12 servings,nearly 3 quarts soup.
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