Serves: 4
Total Calories: 270
1. Sort the beans and remove any small pebbles or other debris. Put the beans in a strainer and rinse well. Put the beans, water, oregano, and cumin into a 2-quart saucepan, and bring to a boil, uncovered. Reduce the heat to low, cover, and simmer the beans until tender and the broth thickens, about 2 hours.
2. Heat the oil in a medium skillet, and cook the onion and garlic, stirring frequently, until they begin to brown, 4 to 5 minutes. Scrape the skillet contents into a blender jar or food processor. Add the cooked beans, tomatoes, salt, and pepper. Blend until smooth.
3. Return the puréed soup to the same pan. Add the cilantro and green onions. Bring the soup to a boil over medium-low heat, then reduce the heat to low, and cook about 5 minutes to blend the flavors. Stir the soup often, scraping the bottom of the pan to prevent sticking or scorching. Serve the soup hot with a dab or decorative drizzle of the crema on top. Pass the lime wedges at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Bean and Tomato Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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