Soup
1 Simmer beans, broth and bay leaf in a large pot over medium heat for 20-30 minutes. Remove bay leaf and half of the bean-broth mixture.
2 Puree the remaining bean mixture in the pot with a hand held immersion blender or in a food processor until smooth. Return reserved beans to the pot; keep warm over low heat.
3 Saute onion, garlic and seasonings in oil in a nonstick skillet until soft, about 5 minutes.
4 Deglaze pan with vinegar, then add tomatoes and their juice. Simmer to reduce slightly, then mash tomatoes lightly, Add to soup and cook another 5 minutes.
5 Serve with pico de gallo
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