Baja Bean Soup
2 cups cooked Pinto beans, with liquid (canned are fine)
1 medium Onion, coarsely chopped
1 large Red bell pepper, coarsely chopped
2 medium Tomatoes, coarsely chopped
- 2 tablespoons CHOLULA HOT SAUCE, or more to taste
1/2 teaspoon dried Marjoram or oregano
2 leaves Epazote (optional)
Salt - To taste
1/3 cup Corn Oil
Water - As needed for blending
3 or 4 Corn tortillas - cut into thin strips and fried until crisp
2/3 cup Muenster cheese or Queso Fresco - grated or crumbled
In a blender or food processor, combine onion, red bell pepper, tomatoes, and enough water to facilitate blending (about 2/3 cup), blend or process to a smooth purée.
Heat the corn oil in a large saucepan and cook over medium heat for 10 to 15 minutes, stirring occasionally.
Meanwhile, purée beans with cooking liquid and additional water, if necessary, until smooth.
Add the bean purée, seasonings and CHOLULA HOT SAUCE to the saucepot and simmer for 15 more minutes.
Adjust seasonings and pour into individual soup bowls, garnishing with tortilla ribbons and cheese.