Mexican Three-Chili Pinto Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Pinto beans - sorted, washed
2 lbs	908g / 32oz	Onions - coarsely chopped (medium)
2		Garlic cloves - coarsely chopped
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Ground coriander
2 teaspoons	10ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cinnamon
4		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	1422ml	Chicken or vegetable broth - (to 7 cups) - canned or homemade
1/3 cup	5.3g / 0.2oz	Coarsely-chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Crema - for garnish
		Cilantro sprig - for garnish

Recipe Instructions

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 chicken 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.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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