Oaxacan-Style Rio Zape Bean Soup with Shrimp and Chile – Rancho Gordo

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, chopped
• 1 pound uncooked Rio Zape or Midnight Black beans, picked over and rinsed
• 1 head garlic, halved crosswise
• 1 teaspoon whole cumin
• 3 teaspoons salt, or to taste
• 4 roma tomatoes
• 1 medium onion, quartered
• 2 chipotle chiles in adobo
• 8 avocado leaves, lightly roasted and crumbled (about ¼ cup crumbled) (optional)
• ¼ cup olive oil, lard, or sunflower oil
• 4 garlic cloves, peeled, plus 6 garlic cloves, peeled and minced
• 2 to 4 cups chicken or vegetable broth
• 1 ½ cups half-and-half
• 80g (2 oz) butter
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 6 garlic cloves, peeled and finely chopped
• 4 to 6 serrano chiles, seeded and finely chopped
• 16 U10 shrimp, peeled, deveined, and without heads
• 1 cup white wine
• Salt and pepper to taste