This soup is creamy and flavorful and reminiscent of your favorite bean and cheese burrito.
Prep Time: 7 hours
Ingredients:
- 4 cups of pinto beans
- water to soak them in
- 2 tablespoons lard or cooking oil
- 1 onion, chopped and divided in half
- 2 cloves of garlic
- 64 oz. chicken broth
- 2 cups extra water
- 2 cups of your favorite cheese, shredded (Queso Fresco, Oaxaca, Cheddar etc.)
- 1 small handful of cilantro leaves, coarsely chopped
- 1/2 cup of chile sauce
Preparation:
Cover the beans with water and soak them overnight. In the morning, rinse them and set aside. In a large pot heat the oil over medium high heat and add in half of the onion. Cook the onion for 1-2 minutes or until they become slightly translucent. Add in the garlic and cook for another minute. Slowly and carefully add in the chicken broth and then the beans. Bring the mixture to a boil, then turn it down to a slow simmer. Let it simmer for 6-8 hours, covered. Add water if necessary as the liquid evaporates.
When the beans are very soft, use your spoon or spatula and smash the beans for a few moments until the liquid thickens. Toss the remaining onions and cilantro together. Spoon the soup into shallow bowls and top with 3-4 heaping tablespoons of shredded cheese and sprinkle 2-3 tablespoons of onion mixture over the top of the soup. Drizzle 1-2 tablespoons around the edge of the soup. Serve with fresh, chewy flour tortillas.
