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TARASCAN BEAN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Dry red kidney beans (1 1/4
-cups)
2 Sprigs epazote, finely
-chopped (Optional) *
1 t Salt
2 ts Toasted ** dry oregano
1/2 lg White onion, sliced
1 tb Olive oil
1 lb Roma tomatoes
2 Cloves roasted *** garlic
2 tb Pureed chipotles in adobo
-(see recipe)
2 Pasilla de Oaxaca chilies
-(or anchos or mulatos),
Stemmed
1/2 c Peanut oil
3 oz Monterey Jack cheese cut
-into 4 slices.
"This soup's hearty nature is appropriate, given the
legendary fierceness of the Tarascan Indians of
Michoacan, with whom the dish originated. The Tarascan
civilization of the 14 th and 15th centuries was one
of the few that was never conquered by the Aztecs, and
was one of the last in Mexico to fall to the Spanish
conquistadores.
* This herb might be found at Hispanic markets. **
Toast oregano by quickly stirring it in a hot, dry
skillet for about 1 minute. *** Roast the garlic by
wrapping it in foil and slowly baking it in a 300 F
oven for about 25 minutes.
Place the beans in a saucepan with the epazote, salt
and oregano. Add enough water to cover the beans.
Cover the pan and bring to a boil. Reduce to a simmer,
and cook for about 1 1/2 hours or until the beans are
soft, stirring occasionally. Add more water as
necessary.
Saute the onions briefly in the olive oil. Cut the
tomatoes in half and remove the seeds. Place the
tomato halves on a baking sheet and roast in a 350 F
oven for 45 minutes (this intensifies their flavor).
Transfer the tomatoes to a blender, add the cooked
beans, onions and chipotle puree, and blend. Add a
little water if it seems too thick. Put the pureed
mixture through a medium-mesh or fine-mesh sieve or
pass it through a food mill, to remove seeds and skins.
Transfer the soup to a saucepan and heat over low
heat. Meanwhile, lightly fry the chilies in the peanut
oil for a few seconds, just until softened, and then
cut into strips. Add the slices of cheese and the
chili strips to the soup and season with salt to
taste. When the cheese has melted, ladle the soup into
bowls and serve.
Makes 4 servings.
Per Serving: 253 calories, 12 gm protein, 23 gm
carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg
cholesterol, 1131 mg sodium.
From "The Great Chili Book" by Mark Miller
[Kristen Eddy; The Washington Post; Nov 24, 1991]
Posted by Fred Peters.
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