Ayocote Negro Tomato Soup

My nieces Leslie and Sydney every year send me a beautiful gift box of Rancho Gordo Heirloom beans.  Each pound of beans is truly unique and are not only pretty beans but the flavor of the beans is unlike any dried bean you can get in the grocery store.  The Ayocote Negro bean is one of the most delicious beans ever!


2 lbs. Rancho Gordo Ayocote Negro beans

1 large yellow onion

1 red pepper

1 box Pomi tomatoes, chopped

1 10z. can tomatoes & green chilies

5 cloves garlic, minced

1 box unsalted vegetable stock

1 6 oz can unsalted tomato paste

1 t. dried basil

¾ t. Penzey’s chipotle powder

Salt to taste


Rinse and sort beans.  Place in a pressure cooker and cover with about 3-4” water.  This is about an inch to two inches more than I usually use for this amount of beans but these are large beans and will soak up the water.  (If you don’t have a pressure cooker prepare in a stockpot like you would any other dried bean).  Follow your pressure cooker instructions on how to use and length of time.  I cooked mine for 35 minutes in the pressure cooker and then finished a bit longer when I added in with the other ingredients. 

While the beans are cooking place the onions in a large stockpot and saute over medium high heat for just a few minutes.  Next add in the red pepper and cook for another few minutes.  Add in the minced garlic, chopped tomatoes, tomatoes & green chilies, dried basil, chipotle powder and salt.  Stir well then add in the beans and vegetable stock.  Cook for another 20 – 30 minutes giving the beans a chance to finish cooking.  Using an immersion blender, blend on medium high for just a couple minutes to slightly thicken the broth.  Do not puree the entire batch, these beans are too delicious not to enjoy whole.  Adjust seasonings and serve.