Ingredients
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1 pound
pinto beans, rinsed, soaked overnight
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1 quart
Roasted Corn Stock, or vegetable stock
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Corn or grapeseed oil to film the bottom of the pan
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2
yellow onions, peeled, fine dice
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4
cloves garlic, minced
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4
carrots, peeled, 1/4" dice
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4
stalks celery, trimmed, washed, 1/4" dice
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1
28-ounce can plum tomatoes, not drained
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2 cups
roasted corn kernels
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Chipotle chili powder to taste
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Salt and pepper to taste
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Sour cream for garnish (optional)
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Shredded cheddar cheese for garnish (optional)
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Chopped cilantro for garnish
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Fresh limes, quartered, for garnish
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Tortilla chips (optional)
Directions
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After beans have soaked overnight, rinse and drain them. Put them in a large, non-reactive pot along with Smoked Corn Stock or vegetable stock. Cover pot and bring to a boil over medium-high heat. Reduce heat to a simmer, leave pot covered, and cook until beans have begun to soften.
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Film the bottom of a large skillet with oil of your choice. Warm over medium-high heat. When hot, add onions with a touch of salt and sauté until softened. Add carrots, celery, and garlic, and sauté until they have begun to soften as well. Add to soup pot.
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Break up tomatoes with your hands as you drop them into the pot. Add their liquid as well. Add the corn kernels. Raise the heat a bit, cover the pot, and cook until flavors have blended and beans have finished cooking. Season to taste with chipotle powder, salt and pepper.
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While the soup is cooking, prepare Roasted Vegetable Spanish Rice or Cilantro-Lime Rice, as well as Roasted Tomatillo Salsa. When soup is ready to serve, first spoon rice into bowls, then ladle in soup. Top with the incredible salsa, and some chopped fresh cilantro. Set a lime wedge at the edge of each bowl. Set bowls of sour cream and shredded cheddar cheese on table for people to add if they wish. Also set a basket of tortilla chips on the table for people to use to scoop of this deeply flavorful stew.
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