Mexican Three-Chili Pinto Bean Soup

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Mexican Three-Chili Pinto Bean Soup

 

1 pound pinto beans, sorted, washed

2 medium onions, coarsely chopped

2 garlic cloves, coarsely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons dried oregano

1/2 teaspoon ground cinnamon

4 quarts water

4 pasilla chiles, stemmed, seeded, and coarsely chopped

3 New Mexico chiles, stemmed, seeded, and coarsely chopped

2 canned chipotle chiles, stemmed

6 cups vegetable broth, canned or homemade

1/3 cup coarsely chopped cilantro

salt to taste

freshly-ground black pepper to taste

2/3 cup crema for garnish

cilantro sprig for garnish

 

Soak beans in water to cover 24 hours, changing water at least 2 times. Drain

beans and place in 12-quart pot along with onions, garlic, cumin, coriander,

oregano, cinnamon, water and chiles. Bring to boil over high heat. Reduce heat

to moderate and simmer 1 hour until beans are tender. Remove from heat and cool

to room temperature.

Add stock and cilantro and mix well. Using blender, puree soup in batches until

smooth. Return to pot and bring to boil over high heat. Reduce heat to moderate

and simmer 20 to 25 minutes, stirring occasionally, until soup is thick and

aromatic.

Season with salt and pepper. Ladle into large bowls, drizzle each with a little

crema and garnish with small sprig of cilantro. Serve immediately.

Makes 6 to 8 servings.

Serve with warm corn tortillas or Italian bread.

To easily chop the dried chiles into small pieces, use kitchen scissors instead

of a knife.

Mexican crema is available at Latino markets, sour cream may be substituted.