Pinto Bean Soup with Salsa Fresca

• 3 plum tomatoes, cored, seeded and diced
• 1/2 small red onion, finely diced
• 1 bunch cilantro, leaves only, chopped
• Juice of 1 lime (about 1 tablespoon)
• Salt and freshly ground black pepper
• 1 1/2 cups dried pinto beans
• 7 cups water
• 1/4 cup vegetable oil
• 2 medium onions, diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 6 cups chicken stock, vegetable stock or water
• 1/3 cup sour cream or creme fraiche, for garnish

1. To make the salsa, mix all the ingredients together in a glass bowl.
2. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator.
3. Place the beans and water in a soup pot over high heat and bring to a boil.
4. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours.
5. Remove from the heat.
6. In a large, heavy saucepan, heat the oil over medium heat.
7. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned.
8. Add garlic and cook for a few minutes longer.
9. Add the beans and their liquid, and the chicken stock.
10. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes.
11. Transfer the mixture to a blender and puree in batches until smooth.
12. Keep warm in a pot over low heat, stirring frequently, until ready to serve.
13. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream.

tomatoes, red onion, cilantro, lime, salt, pinto beans, water, vegetable oil, onions, salt, freshly ground black pepper, garlic, chicken stock, sour cream

Taken from www.foodnetwork.com/recipes/pinto-bean-soup-with-salsa-fresca-recipe.html (may not work)