Sopa de Frijol con Vegetal
1/2 pound dried pinto beans
1 bay leaf
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic (medium), finely chopped
1 can tomatoes, fine dice
2 teaspoons chili powder
1. 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, 1 1/2 to 2 hours. Do not let the beans boil dry. Check the water level during cooking and add hot water, when needed, about 1/4 cup at a time. There should always be about 1/2 inch of water above the level of the beans.
2. 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.
Adapted from the original meatless recipe found in “1,000 Mexican Recipes.” Copyright 2001 by Marge Powe, Wiley Publishing, Inc.
I love pinto beans and found this recipe a long time ago. When the offspring were little I didn’t fix beans at home. I got my bean fix when we went out for Tex-Mex and gorged myself on the refried variety. Nowadays as an Aging Wonder I tend to eat a lot healthier than during my younger days. Give me a good bowl of beans and I’m a happy camper.
Check back for updates and tips on this soup recipe. I’ve got beans on the stove and I am absolutely positive I no longer follow the recipe as written.