Mexican bean soup

Pablano chillies give the mexican kick here. Ancho chili powder also gives a smoky spiciness to the soup but I have not used them in this one. A soup that works good on a cold afternoon.

You need
Pinto beans - Black/Brown - 2 cups
Onions - 1/2 cup (finely chopped)
Garlic cloves - 2 (minced)
Tomatoes - 1 (finely chopped)
Bay leaf - 1
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt
Pepper
Pablano chillies - 2 (finely chopped)
Olive oil
Butter - 1 tablespoon
Cheddar cheese
Coriander leaves

Method

• Soak the pinto beans overnight and pressure cook the next day until they are soft and cooked.
• Once cool blend a portion of the beans roughly and leave the rest. (Don't make a fine paste)
• In a medium saucepan start by adding oil followed by bay leaf, onions, garlic and saute for few minutes until onions turn translucent.
• Add in the chopped tomatoes and let them turn really soft.
• Add the cumin powder, coriander powder and a portion of chopped coriander leaves and the butter.
• Cook for 2 minutes until they turn squishy.
• Add the beans into the pan, salt, pepper and mix well.
• Add required water to bring to soup consistency.
• Cover with splatter screen and allow to come to a boil for 10-15 minutes.
• Add the remaining coriander leaves and turn off the heat.
• Garnish with shredded cheddar cheese and serve warm.