SOPA TARASCA

FL010: BEANS IN SPACE
May 19, 2020

A soup of mysterious origins, from somewhere in Michoacán. Multiple restaurateurs lay claim to having invented this in the mythical 1960s. Epazote makes an appearance, at last.

The stock you have in your kit this week is made with the bones of FL009’s pozole pork: the circle of life.

Goal: Cantina vibes
Serves: 4

YOU WILL NEED

  • 6 plum tomatoes

  • 1 small or 1/2 large white onion, roughly chopped

  • 4 garlic cloves, peeled but left whole

  • 2 small chipotles in adobo, seeds scraped out

  • 4 cups cooked pinto beans

  • 4 cups stock of any kind 

  • 1/2 teaspoon Mexican or Claverack oregano (or more to taste)

  • 1 leafy stem of epazote, left whole (optional)

  • Salt to taste

  • to serve: freshly cracked black pepper, crema, chopped cilantro, lime juice

 

WHAT TO DO

Broil 6 whole plum tomatoes until blackened and starting to collapse, 10-15 minutes. Let cool for a moment, then slip off the skins (with tongs, or use your fingers if the tomatoes are cool enough to handle).

Add the roasted tomatoes to a blender along with 1 chopped small onion (or half a large one), 4 peeled garlic cloves, and 2 chipotles in adobo with the seeds scraped out. Blend until smooth.

Heat a glug of vegetable oil in a pot and pour in the blended tomatoes. Saute over medium-high heat, stirring, long enough to cook out the raw taste of the onion and garlic, about 2-3 minutes.

Meanwhile, in the same blender (no need to clean it) blend 4 cups cooked pinto beans with 4 cups of stock until smooth.

Add the bean puree to the tomato puree in the pot, plus 1/2 teaspoon dried oregano and salt and pepper to taste.  Add 1 leafy stem of epazote if you have it and let the soup simmer for 10 minutes. Remove the epazote, or just hide it.

Taste for seasoning and serve immediately with the garnishes of your choice: crema, lime juice, hot sauce, chopped cilantro, and/or more black pepper.