Sopa Tarasca

Ingredients

• 1 pound dried pinto beans, soaked overnight
• 2 tablespoons canola oil
• 1 ½ cups diced onions
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 6 cups water
• 3 dried ancho chiles (see Tip), stemmed and seeded
• 1 (28 ounce) can whole tomatoes
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 1 ripe avocado, sliced
• Crumbled queso fresco, lime wedges & tortilla chips for garnish

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