Year of the Bean

It’s a gray crappy day and I’ve got a cold, so time for a second soup for the week (the other is still delicious!). A re-run of the delicious Ayocote Amarillo from Rancho Gordo, with a similar prep to the other week’s Cranberry Bean soup.

Ingredients

• 100g Ayocote Amarillo beans
• 4 small or 2 medium potatoes, chopped into 1/2″ cubes
• small onion, chopped
• poblano pepper, chopped
• 2 garlic cloves, minced fine
• 500 mL good chicken or veggie stock
• 1/2 tsp. Oregano Indio
• 1/2 tsp. Mexican Oregano
• 1/2 tsp. New Mexico Red Chile
• salt
• black pepper
• bay leaf
• olive oil

Procedure

1. Cover the beans, bay leaf, and olive oil with 2″ of water; raise to a boil and boil hard for 10 minutes; lower to a simmer, cook until they begin to soften, and then add salt; set aside in their bean liquid
2. Heat olive oil on medium in a medium or large soup pot
3. Add garlic and cook for 1 minute, until fragrant
4. Add onions, cook until they begin to soften; add peppers and cook until they soften
5. Add potatoes, a bit of salt, and cover for a minute or two to sweat them; uncover and cook until potatoes begin to soften
6. Add oregano(s), chile powder, black pepper, and stir to combine
7. Add beans and their liquid, stirring to combine, and cook for a few minutes
8. Add stock, and simmer for 20-30 minutes until all ingredients are well combined and you have the consistency you desire.