Somewhat Tarascan Bean Soup

by yearoffood

Heirloom Bean – Rancho Gordo by Steve Sando

This is a simple Mexican bean soup made with tomatoes, stock and pureed beans that is easy to make and very, very tasty.   Cranberry beans give the soup a lovely texture and taste.  The recipe called for blackening the tomatoes in a skillet lined with aluminum foil.  That sounded a little weird to me,  so  I put the foil on a baking sheet and set the tomatoes on it and  broiled them until they were a slightly blackened.  I  do agree with the recipe that topping the soup with crunchy fried tortilla strips, ancho chiles and queso fresco makes it additively good.  Velvety and so satisfying, this was dinner two nights in a row.  A “9” for sure.  I only have one complaint – I sort of burned the top of my mouth eating the soup.  You know how you  can burn your mouth when you eat very hot pizza and the cheese is just a little too hot for your own good.  Well – I  got that same pizza burn gobbling up the soup before it could cool down a little.  That hasn’t happened in a long time.

xo, Spicy Diva

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