Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***salsa fresca***
   3                    plum tomatoes -- cored, seeded,
                        -- and diced
     1/2  small         red onion -- finely diced
   1      bunch         cilantro -- leaves only,
                        -- chopped
   1                    lime - -- (about 1 tbsp) ,
                        juice
                        -- of
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        ***bean soup***
   1 1/2  cups          dried pinto beans
   7      cups          water
     1/4  cup           vegetable oil
   2      medium        onions -- diced
   1      teaspoon      salt
     1/2  teaspoon      freshly-ground black pepper
   4                    garlic cloves -- minced
   6      cups          chicken stock or vegetable stock -- see * note
                        (or 6 cups water)
     1/3  cup           sour cream or creme fraiche -- for garnish

Preparation:

* Note: See the "Brown Chicken Stock", "White Chicken Stock", and "Vegetable Stock" recipes which are included in this collection. To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly-ground black pepper to taste and reserve, covered, in the refrigerator. Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat. In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the Chicken Stock or Vegetable Stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes. Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the Salsa Fresca and a dollop of sour cream.