Pinto Bean and Butternut Soup

I have a lot of pinto beans, butternut, and canned tomatoes because I just can resist a deal. This calls for soup! When I soak my beans in brine, they hold their shape a little better while still becoming soft and creamy. So that is where I started, using one pound of dried pinto beans. Once they were on cooking, I cubed some butternut, chopped some onion and garlic, and raided the spice drawer for cumin, smoked paprika, anchos, and oregano.

I put half the onion and garlic in a saucepan with half a 28oz can of tomatoes and a bit of ancho. I wanted to have a salsa roja for serving. I simmered them for 30 minutes, then adjusted seasonings and pureed.

When the beans were just getting soft, I added the remaining vegetables and a good dose of spices. I let them continue simmering while I made masa harina biscuits. Then I served the stew with salsa roja, pickled peppers, and olive oil.