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The best soups are made from scratch. This tasty appetizer filling is great for those cold winter nights.
1 pounds pinto, pink or black beans, Mexico
2 liters of cold water
1 ham bone
2 onions, coarsely chopped
2 cloves garlic
Hot water or broth
1 1 / 2 to 2 teaspoons salt
1 cup peeled, chopped tomatoes
2 tablespoons lard, lard or oil
Sour cream
Chopped coriander
Lime quarters
Rinse and select the beans. In a big pot for cooking beans, cold water, bringham bone, half the onions, and 1 clove garlic. Cover and simmer until beans are tender, about 2-2 1/2 hours. Add hot water as needed to keep mixture soupy. Season with salt the last hour of simmer.
In a blender, whirl the tomatoes and garlic with the remaining onion until coarsely pureed (or the chop mixture fine if a blender is not available). Heat the lard in a saucepan and cook the tomato mixture gently until thickened, about ten minutes. Set aside.
Remove the The bones of the seeds, and pull the meat cut into strips. Set a meat aside. Scoop mixture of two cups of coffee beans to the boiler and set aside. Puree the remaining bean mixture in a blender or food mill covered by a force.
The boiler, combine the tomato and bean mix, mashed beans and meat ham with hot water or broth to the desired consistency. Heat about thirty minutes to blend flavors. Taste and correct seasoning if necessary.
Top portions with sour cream and a lightsprinkle with coriander. Pass the lime quarters to squeeze over the soup. Power of about nine cups.
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