ANGELINA L aRUE Beans are the ultimate superfood, if you will. They are packed with fiber, protein, and flavor. Research shows a mere half cup a day can help to add years to our lives.
Beans and rice are a classic combination in more than one type of cuisine. Cajun, Mexican and Southern cooking each have their own unique versions of this pairing. I’m serving a scoop of green chile rice right on top of this silky soup.
Sopa Tarasco is a blended pinto bean soup, enhanced with tomato, onion, garlic, and chile. The sopa is even better with a crunchy topping, such as crispy tortilla strips, and cool cubes of avocado. A drizzle of crema completes the dish.
The textures, and combination of spicy and cool make this soup one you will want to make all season long. With a Southwestern flare, and the incredible amount of nutrition, this dish is just what we need to nourish our bodies, please our tastebuds, and to help us stay warm as the temperatures dip. Enjoy food made fresh!
Sopa Tarasca
6 Roma tomatoes 2 dried ancho chiles, stemmed and seeded 1 clove garlic, peeled ½ onion, peeled and cut into quarters 1 teaspoon salt, divided 1 tablespoon avocado oil 1 pound dried pinto beans, cleaned and cooked, plus 2 cups cooking liquid, (or water) 2 cups chicken or vegetable broth Toppings: Mexican crema or cashew cream Crispy tortilla strips Diced avocado Reserved tomato-chile mixture Steamed rice or green chile rice Heat skillet over medium-high heat. Add whole tomatoes, prepared chiles, garlic, and onion. Let cook, stirring occasionally for 4 to 5 minutes. Vegetables will begin to pop and soften; when lightly browned, remove from skillet and place into a high-speed blender. Add 1 cup water and ½ teaspoon salt. Blend on high until the chile is well blended with the tomato, onion, and garlic. Set 1 cup of the tomato-chile mixture aside to serve as a topping. Add oil to a large saucepan, or stock pot, and heat over medium-high heat. Reduce heat to medium. Add the remaining tomatochile mixture and cook for 5 to 10 minutes, stirring often.
In the meantime, add the beans and 2 cups cooking liquid, (or water) to the highspeed blender. Blend on high until super creamy. Stir beans, broth, and remaining salt into the tomato-chile mixture. Reduce heat to medium-low and continue cooking for 15 minutes.
Serve warm, topped with a scoop of rice added to the center of each serving. Drizzle a portion of the reserved tomato-chile mixture, and crema onto each serving. Add crispy tortilla strips and diced avocado, if desired. Makes 6 to 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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