A delicious soup made with Rancho Gordo's moro beans! The beans and the recipe were included in the Q1 Bean Club box. I saved a couple ladle-fuls of beans before blending because I think the texture is a little more interesting that way. Topped with queso fresco and served with homemade totopos. Wish I'd had some lime to squeeze on top, but it was still great!
Moro were a long sought-after bean from Mexico. I just loved the way they looked and tasted so much that I knew we had to figure out how to get them into the U.S. Luckily they're produced right in Hidalgo, where our partners at Xoxoc are based, and we have a somewhat steady supply. You can substitute them with black beans but the Moro have a little something extra. A firmer texture and an out-of-this-world bean broth. My friend Denise (https://www.instagram.com/hechovistocomido) studies old Mexican cookbooks and adapts the recipes to contemporary kitchens, without compromising the original intent. I've had some old Mexican books over the years but she's reminded me how valuable they are and they're still useful. This recipe is simple but with our beans and good longaniza, you'll have a feast. A lot of Americans use the word "chorizo" when they really mean longaniza. A simple pork sausage would be an adequate substitute, but avoid Spanish chorizo, which is cured and hard. I'd also avoid Italian sausages with a distinct fennel seed flavor. You could ignore me and make a delicious dish, it just might be off. This recipe is from the Frijoles section of the book Platillos Populares Mexicanos by Josefina Velasquez de Leon.
Sopa de Frijol con Longaniza
2 cups cooked Rancho Gordo Moro beans, drained, plus 6 cups bean broth (or a combination of bean broth and chicken or vegetable stock)
1/2 medium onion, roughly chopped
3 corn tortillas, cut into strips
1 pound good-quality Mexican longaniza (see note above), casing removed
Crumbled Mexican cotija cheese for serving
Heat a nonstick skillet or comal over medium-high heat. Place the tomatoes on the skillet and cook, turning occasionally with tongs, until charred on all sides, 10 to 15 minutes. Remove the tomatoes from the pan and transfer to a blender or food processor, along with the onion; puree until smooth. Heat a heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Add the tortilla strips and fry, stirring, until crisp. Remove to a paper towel-lined plate and set aside. In the same pot, add the remaining oil, and heat over medium heat. Add the longaniza and cook, stirring, until cooked through and slightly crisp, 10 to 15 minutes. Remove the longaniza using a slotted spoon; set aside. To the pot with the remaining longaniza grease, add the tomato onion mixture. Cook until the mixture reduces to a thicker consistency, about 8 minutes. In the blender, combine the beans and the 6 cups of bean broth and puree until smooth. Add to the pot with the tomato mixture. Bring the mixture to a simmer, then reduce the heat to a very gentle simmer and cook until it reaches a creamy consistency, about 10 minutes. Taste and add salt if needed. Remove the pot from the heat and stir in the longaniza and tortilla strips. Serve the soup in bowls topped with cotija cheese.
