Cold Bean Noodle Soup

• 1 tomato cut in large cubes
• 1/4 onion minced
• 1 garlic clove minced
• 1 tablespoon olive oil
• 2/3 cup pinto beans
• 5 cups stock bean
• 115 grams noodles
• 2 epazote leaves
• salt as needed
• cotija cheese Ground, as desired

1. Mix the tomato, onions, and garlic using a blender.
2. Grease a frying pan with cooking spray and cook the blended tomato sauce on high for 4 minutes. Save for later.
3. Ground the beans, and mix them with 2 cups bean stock in a small bowl.
4. Heat a large cooking pot with the olive oil on high and cook the noodles until they are golden brown.
5. Add the tomato sauce to the cooking pot and stir occasionally until the liquid has evaporated.
6. Add the ground beans, 2 cups bean stock, epazote leaves, and salt to the cooking pot and let it cook for 8 minutes.
7. Serve with sprinkled cotija cheese on top.

tomato, onion, garlic, olive oil, pinto beans, stock bean, noodles, epazote leaves, salt, cotija cheese

Taken from www.yummly.com/recipe/Cold-Bean-Noodle-Soup-549004 (may not work)