Pinto Bean Soup With Roasted Tomatillo-Avocado Sauce

More from this source
SF Gate


Add a comment


The Sauce

1 pound tomatillos

1 ripe avocado (optional)

1 tablespoon fresh lime juice

1 teaspoon kosher salt

The Soup

2 small onions, cut into medium dice

3 bell peppers (a combination of red and green), seeded, deribbed, cut into medium dice

1 poblano pepper, seeded, deribbed and cut into medium dice

3 serrano peppers, seeded and diced

2 garlic cloves, minced

1 teaspoon oregano leaves

1 1/2 tablespoons vegetable oil

6 cups home-cooked or canned (from about 4 1/2 14-ounce cans) low-salt pinto beans, drained

2 1/2 cups bean-cooking liquid or liquid from cans

4 cups water

1 tablespoon kosher salt + salt to taste

Warm corn tortillas, bread or thick-cut tortilla chips

You might also like

Ham Bone, Greens, And Bean Soup
The Kitchn
Pinto Bean, Tomato And Butternut Squash Soup
Vegetarian Posole
The Kitchn
Beef And Pinto Bean Pho
Adventures in Cooking
Nine Bean Soup Mix
Southern Living
Broccoli, Chard, & Bean Soup
Adventures in Cooking
Purple Cabbage & Sweet Potato Soup
Gluten Free Goddess
Cook The Book: Moroccan Lentil Soup
Serious Eats
Taco Soup
Budget Bytes
Savory Soup Beans
Cooking Light