INGREDIENTS:6 tomatoes, stemmed, cut into eighths
2 onions, peeled, cut into eighths
8 garlic cloves, whole, peeled
¼ cup olive oil
¼ cup powdered chili peppers (medium heat)
2 qts. chicken broth
2 qts. pinto beans, cooked or canned, drained and rinsed
½ cup cilantro leaves, minced
¼ cup lemon juice
1 ½ tsps. salt
1 pint corn tortilla strips, fried, or tortilla chips
3/4 cup sour cream
½ cup chopped cilantro, green onions or chivesDIRECTIONS:1. Arrange tomatoes, onions and garlic in roasting pan, drizzle with oil and roast in 475ºF convection oven until tender and beginning to brown, about 20 minutes, stirring occasionally.
2. Turn tomato mixture into large pot and mash to break up tomatoes. Add chicken broth, beans and ½ cup of the cilantro. Heat to boiling, then reduce to simmer, cover and simmer for 20 minutes.
3. Mash coarsely with potato masher or immersible blender. Add lemon juice and salt and season to taste with additional salt and pepper. Top each serving with tortilla strips or chips, sour cream and cilantro.
SERVINGS:12, 10-oz. servingsFrom:Recipe from the Idaho Bean CommissionPHOTO CREDIT:Photo Credit: IDAHO BEAN COMMISSION
