Name: Noodle and Bean Soup
Prep time: 35 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tomatoes, poached; 2 cloves garlic, roasted; 1/4 onions; 1 cup bean broth, from the pot; 1 cup beans, from the pot; 1 tablespoon oregano; 3 pasilla chiles, soaked and clean; epazote; 1 pinch salt and pepper; 1/2 cups chorizo; 1 cup fideo pasta; 1 cup chicken broth; 1/4 cups queso fresco, for garnish; 4 tablespoons pasilla chile, sliced and fried, for garnish; 1/4 avocados, sliced fan-style, for garnish

Preparation

10 mins

25 mins

Low

For the broth, blend the tomato with the garlic, onion, beans from the pot, bean broth, oregano, pasilla chili, epazote, salt, and pepper until you achieve a smooth sauce. Heat a small pot over medium heat and cook the chorizo until it releases its fat, remove and set aside. Fry the noodles until golden in the same fat from the chorizo.