Tarascan bean soup Recipe

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Tarascan bean soup

Artist:	_	Yield:	4
Categories:	Central American, Mexican, North American, Soups & Stews, South American, Vegetables	Rating:	0
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Ingredients:

1/2	lbs	Dry red kidney beans (1 ?/td>
		-cups)
2		Sprigs epazote, finely
		-chopped (Optional) *
1	tsp	Salt
2	tsp	Toasted ** dry oregano
1/2	large	White onion, sliced
1	tbsp	Olive oil
1	lbs	Roma tomatoes
2		Cloves roasted *** garlic
2	tbsp	Pureed chipotles in adobo
		-(see recipe)
2		Pasilla de Oaxaca chilies
		-(or anchos or mulatos)
		Stemmed
1/2	cup	Peanut oil
3	oz	Monterey Jack cheese cut
		-into 4 slices.

Procedures:

1	"this soup"s hearty nature is appropriate, given the legendary fierceness of the tarascan indians of michoacan, with whom the dish originated.
2	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.
3	* this herb might be found at hispanic markets.
4	** toast oregano by quickly stirring it in a hot, dry skillet for about 1 minute.
5	*** roast the garlic by wrapping it in foil and slowly baking it in a 300°F oven for about 25 minutes.
6	place the beans in a saucepan with the epazote, salt and oregano.
7	Add enough water to cover the beans.
8	Cover the pan and bring to a boil.
9	Reduce to a simmer, and cook for about 1 ?hours or until the beans are soft, stirring occasionally.
10	Add more water as necessary.
11	saute the onions briefly in the olive oil.
12	Cut the tomatoes in half and remove the seeds.
13	Place the tomato halves on a baking sheet and roast in a 350°F oven for 45 minutes (this intensifies their flavor).
14	Transfer the tomatoes to a blender, add the cooked beans, onions and chipotle puree, and blend.
15	Add a little water if it seems too thick.
16	Put the pureed mixture through a medium-mesh or fine-mesh sieve or pass it through a food mill, to remove seeds and skins.
17	transfer the soup to a saucepan and heat over low heat.
18	Meanwhile, lightly fry the chilies in the peanut oil for a few seconds, just until softened, and then cut into strips.
19	Add the slices of cheese and the chili strips to the soup and season with salt to taste.
20	When the cheese has melted, ladle the soup into bowls and serve.
21	makes 4 servings.
22	per serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium.
23	from "the great chili book" by mark miller
24	[kristen eddy; the washington post; nov 24, 1991]