Poblano Chiles Pinto Bean Soup
- 16 ounces dried pinto beans
- 32 ounces vegan vegetable stock
- 16 ounces water
- 2 poblano chiles
- 1 tablespoon coconut oil
- 1 small white onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Pick through beans to ensure there are no pebbles. Rinse. Soak overnight, covered by at least 2 inches of water. The beans will swell. Drain the beans.
- Pour beans into a large soup pot. Add vegetable stock and bring to a boil. Turn down heat and simmer over medium heat.
- Roast poblano chiles. Place chiles on the top rack under the broiler. Place a baking sheet on the rack below to catch the drippings. Turn on the broiler and roast chiles, turning often with tongs, until all sides are black. Remove from the broiler and let cool until you can handle them. Rub the chiles with a damp cloth to remove the blackened skins. Remove seeds and core, discard. Chop chiles into small pieces.
- In a 10-inch skillet, heat coconut oil over medium-high heat and then add onion. Saute for about 10 minutes. Add garlic and chiles and cook for a couple more minutes. Add this mixture to the pot of beans.
- Add remaining ingredients to the soup pot. Cover and cook over medium heat for about 1 1/2 hours, stirring occasionally.
- When finished, remove about a cup of the beans. Mash them in a bowl and then return them to the pot. Season to taste with salt.
- Recipe and image courtesy of The Make Ahead Vegan Cookbook by Ginny Kay McMeans