Charros Corridos (Quick Spicy Bean Soup)

 Charros Corridos (Quick Spicy Bean Soup)

from Ellen's kitchen, with thanks to NYT recipes

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 onion, finely diced, divided into 2/3, 1/3
• 2 garlic cloves, roughly chopped
• 2-3 serrano chiles, diced
• 1 pound tomatoes, roasted, or 1 can roasted tomatoes
• 2 (15 oz) cans white beans
• 1 large bunch cilanto
• 1 tbs hot sauce, more to taste
• salt
• sliced avocado for serving

Heat:

• Dutch oven at medium, and add bacon.  Stir occasionally, until mostly cooked through and crispy in parts, about 10 minutes.  Add 2/3 chopped onion, garlic, and serrano chiles.  

Add:

• tomatoes, and 6 cups water.  Bring to a simmer, then decrease to gentle simmer and cook, uncovered, until tomatoes broken down, about 15 minutes.

While:

• simmering, chop cilantro, leaves and steams, and save half along side remaining 1/3 onion (for garnish).  Open and drain beans.

Once:

• tomatoes have broken down, add beans and 1/2 chopped cilantro to pot, bring to simmer, and cook until beans heated through, about 5 minutes.  Stir in hot sauce and salt to taste.

Ladle:

• into bowls, topping with remaining minced onion, cilantro, and sliced avocado.