Sopa de Frijol con Chile
Simple, fast and much more satisfying that it sounds. This sopa is assembled in seconds and can be baked or microwaved, if you want an instant meal. Make it vegan without the cheese. Either way, it’s great.
6 slices of bread
1 c. chopped green chili or pico de gallo
1 c. cooked pinto beans
2 c. pinto bean broth( or veggie or chicken stock)
2 finely chopped garlic cloves
3 TBL chopped cilantro
4 Tbl butter ( or olive oil)
1 c. shredded cotijo cheese(or whatever is in the fridge)
Toast 6 slices of bread. Mix 4 Tbl soft butter or olive oil with 2 finely minced cloves of garlic. Spread toast with butter and break into pieces.
Butter a 8×8 inch baking dish. Layer toast. Cover with well-drained pico de gallo or chopped green chili over the toast.Sprinkle with chopped cilantro.
Pour over drained beans and 2 c. of broth from beans. Do not stir.
Sprinkle grated cheese.
Bake until cheese melts about 15 minutes.