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1 pound dried pinto beans, soaked overnight
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2 tablespoons neutral oil, such as canola or avocado
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1 ½ cups diced onions
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4 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon chili powder
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6 cups water
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3 dried ancho chiles (see Tip), stemmed and seeded
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1 (28 ounce) can whole tomatoes
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1 teaspoon salt
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¼ teaspoon ground pepper
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1 ripe avocado, sliced
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Crumbled queso fresco, lime wedges & tortilla chips for garnish
Sopa Tarasca
This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.
Nutrition Information
145
Calories
35g
Carbohydrates
12g
Protein
251mg
Potassium
7g
Fiber
9g
Sugar
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