Sopa De Frijol

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 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 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
• warm corn tortillas or flour tortilla

Recipe

• 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.