The hacienda that hosts much of the activities of our Rancho Gordo-Xoxoc Project was bustling with guests and meals during our last visit. For now, I have my photos, and this recipe for a very simple soup that seems much more indulgent than it actually is. It’s delicious and easy and for me, nostalgic. Please don’t try this with commodity beans. It won’t work. A simple dish like this needs the best ingredients, like Rancho Gordo heirloom beans.

Also known as Sopa de Moro because the original soup used Moro beans. 

• 1/2 yellow onion, chopped medium
• 2 cloves minced garlic
• 1 tablespoon olive oil
• 1/2 pound Rancho Gordo Rebosero, San Franciscano, Moro, or Lila beans, cleaned and rinsed
• Sea salt
• 3 corn tortillas, preferably a little stale, cut into very thin strips
• Oil for frying
• 1 teaspoon Rancho Gordo Oregano Indio
• Limes for garnish

1. In a large pot, saute the onion and garlic in the olive oil on medium heat until soft, about 6 to 8 minutes. Add the beans and enough water to cover the beans by 2 inches of water (about 6 cups of water). Turn the heat to high and bring to a full, rapid boil for 15 minutes. Turn the heat to low and allow the beans to gently simmer. Make sure the beans are always covered by about 2 inches of liquid, adding new water as needed. Cold water can seize the beans and slow down the cooking process, so it’s best to have a tea kettle or a pan with warm water on hand to add as needed. After about an hour, the beans should begin to soften. Add a tablespoon of sea salt and allow the beans to continue cooking until done. Total time will be between an hour and a half and 3 hours. If it’s taking too long, turn up the heat.
2. While the beans are cooking, heat the oil in a skillet and fry the tortilla strips in the hot oil until crispy. Allow them to drain on paper towels and salt generously.
3. When the beans are soft, correct the seasoning and add the teaspoon of Oregano Indio. Ladle into bowls and top with the tortilla strips. Serve with limes.