Sopa De Frijol

In 'The Mexican Slow Cooker' by Deborah Schnider

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 2  large poblano chiles
• 1  cup dried pinto bean, rinsed and picked over (or mayocoba beans)
• 2  jalapeno chilies, stemmed and cut lengthwise into strips
• 2 1⁄2 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck)
• 4  slices bacon
• 1  large  white onion, diced
• 4  large garlic cloves, minced
• 1  tablespoon kosher salt
• 1  tablespoon whole cumin seed
• 1  tablespoon dried Mexican oregano (or dried epazote)
• 1 (7 ounce) can chipotle chiles in adobo, with liquid, finely chopped
• 1 (14 ounce) can diced tomatoes with juice
• 4  cups beef broth
• 2  cups water

• To Serve

•  warm corn tortillas or  flour tortilla

Directions

1. Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
2. Let cool slightly, then peel, seed, and cut into 1-inch pieces.
3. Place the beans in the bottom of a 5-quart slow cooker.
4. Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
5. Add the chipotles, tomatoes, broth, and water to the cooler.
6. Cover and cook on LOW for 8 hours.
7. Turn the cooker to warm setting and uncover.
8. Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
9. Remove the bacon, cut it into small pieces, and return to the soup.
10. Thin the soup, if desired, with a little more broth or water.
11. Taste and adjust the seasoning.
12. Serve hot with warm tortillas on the side.