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1 hrs 30 mins
I found this recipe in a Rick Bayless cookbook,and just had to try it.Mint always seems just a touch exotic to me when used in savory dishes,and I was intrigued.It turned out to be a warm and comforting legume soup,very Mediterranean in flavor,but with a New World earthiness from the chiles,and yes,just the slightest hint of freshness from the mint.Now when I make this,I don't usually make the pasilla chile "condiment" ;I just toast and crumble a pasilla chile pepper to sprinkle into the pot of soup .Rick Bayless also suggests simply serving it with some bottled hot sauce ,which is good too.From Rick Bayless's Mexican Kitchen;He attributes it to an earlier cookbook called Mexico en la cocina de Marichui.
Units: US | Metric
Serving Size: 1 (359 g)
Servings Per Recipe: 8
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