*  Exported from  MasterCook  *
 
                             TARASCAN BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Dry red kidney beans (1 1/4
                         -cups)
    2                    Sprigs epazote, finely
                         -chopped (Optional) *
    1       t            Salt
    2       ts           Toasted ** dry oregano
      1/2   lg           White onion, sliced
    1       tb           Olive oil
    1       lb           Roma tomatoes
    2                    Cloves roasted *** garlic
    2       tb           Pureed chipotles in adobo
                         -(see recipe)
    2                    Pasilla de Oaxaca chilies
                         -(or anchos or mulatos),
                         Stemmed
      1/2   c            Peanut oil
    3       oz           Monterey Jack cheese cut
                         -into 4 slices.
 
   “This soup’s hearty nature is appropriate, given the
   legendary fierceness of the Tarascan Indians of
   Michoacan, with whom the dish originated. The Tarascan
   civilization of the 14 th and 15th centuries was one
   of the few that was never conquered by the Aztecs, and
   was one of the last in Mexico to fall to the Spanish
   conquistadores.
   
   * This herb might be found at Hispanic markets. **
   Toast oregano by quickly stirring it in a hot, dry
   skillet for about 1 minute. *** Roast the garlic by
   wrapping it in foil and slowly baking it in a 300 F
   oven for about 25 minutes.
   
   Place the beans in a saucepan with the epazote, salt
   and oregano. Add enough water to cover the beans.
   Cover the pan and bring to a boil. Reduce to a simmer,
   and cook for about 1 1/2 hours or until the beans are
   soft, stirring occasionally.  Add more water as
   necessary.
   
   Saute the onions briefly in the olive oil.  Cut the
   tomatoes in half and remove the seeds.  Place the
   tomato halves on a baking sheet and roast in a 350 F
   oven for 45 minutes (this intensifies their flavor).
   Transfer the tomatoes to a blender, add the cooked
   beans, onions and chipotle puree, and blend.  Add a
   little water if it seems too thick. Put the pureed
   mixture through a medium-mesh or fine-mesh sieve or
   pass it through a food mill, to remove seeds and skins.
   
   Transfer the soup to a saucepan and heat over low
   heat. Meanwhile, lightly fry the chilies in the peanut
   oil for a few seconds, just until softened, and then
   cut into strips. Add the slices of cheese and the
   chili strips to the soup and season with salt to
   taste. When the cheese has melted, ladle the soup into
   bowls and serve.
   
   Makes 4 servings.
   
   Per Serving: 253 calories, 12 gm protein, 23 gm
   carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg
   cholesterol, 1131 mg sodium.
   
   From ”The Great Chili Book" by Mark Miller
   
   [Kristen Eddy; The Washington Post; Nov 24, 1991]
   
   Posted by Fred Peters.
  
 
 
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