Tarascan Bean Soup

1/2 pound dried red kidney beans (1-1/4 cups)
2 sprigs epazote, finely chopped
1 teaspoon salt
2 teaspoons toasted dried oregano
1/2 large white onion, sliced
1 tablespoon olive oil
1 pound Roma tomatoes
2 cloves roasted garlic
2 tablespoons pureed chipotle in adobo
2 pasilla de Oaxaca chiles (or anchos or mulatos), stemmed
1/2 cup peanut oil
8 ounces Monterey jack cheese, cut into 4 slices

Place the beans in a saucepan with the epazote, salt, and oregano, and enough water to cover the beans. Cover pan, and bring to a boil. Reduce to a simmer, and cook for about 1-1/2 hours until beans are soft. Stir occasionally, and add more water as necessary.

Preheat oven to 350 degrees.

Saute the onions briefly in olive oil.

Cut the tomatoes in half and remove seeds. Place tomatoes on a baking sheet and roast at 350 degrees for 45 minutes.

Transfer tomatoes to a blender, add the cooked beans, garlic, onions, chipotle puree, and blend. Add a little water if it seems too thick. Put puree through a medium- to fine-meshed sieve or pass through a food mill, removing seeds and skins.

Heat soup over low heat in a saucepan.

Meanwhile, lightly fry the chiles in the peanut oil for a few seconds, just until softened, and then cut into strips.

Add slices of cheese and chile strips to the soup and season with salt to taste. When cheese has melted, ladle soup into heated bowls.