Step 1

Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes

Step 2

Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.

Step 3

Saute tomato mixture in a dollop of oil over medium heat for a few minutes.

Step 4

Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well.  (When using canned beans I usually drain and rinse them first.)

Step 5

Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/2 teaspoon Mexican oregano.  Combine well and let simmer for 5-10 minutes.

Step 6

Take a final taste for seasoning.  (I added another pinch of salt to this batch.)

Step 7

Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.