Who knew we'd be so in love with a bean soup recipe (via healthy_ish)
You'll start by gently cooking a sliced onion in olive oil until just beginning to brown, then adding sliced garlic, ground cumin, and coriander and cooking that until it's super fragrant. Don’t rush this part since this is where tons of flavor will develop. Then you'll add the seeded and stemmed dried chiles and chicken broth, simmering them for about 25-35 minutes until the chiles are falling-apart soft.
Dump the soup in a blender along with a can of rinsed pinto beans and puréed until super smooth, then season with salt and pepper. At this point, the soup will keep for up to four days in the fridge; just pour it right back into the pot and bring to a simmer before serving., avocado, yogurt, or, frankly, just straight-up with a spoon while you stand over the stove. However you choose to serve this soup, it’s a delicious way to know your beans.
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