A spicy, crimson bean and peanut soup that goes good with bread or chips.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Pinto Beans (15-oz can) | 2 cans | ||
| Fire-roasted Diced Tomatoes (14-oz can) | 1 can | ||
| Vegetable Broth | 2 cups | ||
| Chipotle in Adobo Pepper | 7 oz | ||
| Raw Peanuts (deshelled) | ½ cup | ||
| Onion (chopped) | ½ | ||
| Garlic (minced) | 1 clove | ||
| Hot Chili Powder | 1½ teaspoons | ||
| Paprika | 1 teaspoon | ||
| Cumin | 1 teaspoon | ||
| Oregano | ½ teaspoon | ||
| Salt and Pepper | — | ||
| Olive Oil | 2 tablespoons | ||
| Dinner Rolls (optional) | — |
Directions
Heat olive oil in a large pot over medium-high heat.
Cook the chopped onions until translucent, about 5 minutes.
Add garlic, cumin, oregano, chili powder, and paprika. Cook for about half a minute.
Stir in tomatoes and chipotle peppers. Cook together for about 1 minute.
Drain the pinto beans. Pour in the vegetable stock and add the beans. Season with salt and pepper and bring it to a boil.
Reduce the heat and cover the pot. Simmer for 10 minutes, stirring occasionally.
Add the peanuts to the pot and simmer for an additional 10 minutes, stirring occasionally.
Serve with toasted rolls!