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Pinto bean soup with mint and pine nuts
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| Artist: |
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| Categories: |
Herbs & Spices, Mint, Nuts, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Pinto or Anasazi beans | | 1
| tbsp | Sunflower or light olive oil | | 1
| small | Onion, finely minced | | 1
| tsp | New Mexican red chile | | 10
| cup | Water | | | Salt | | 1
| cup | Half and half | | 2
| tbsp | Chopped cilantro | | 2
| tbsp | Chopped parsley | | 2
| tbsp | Chives, minced or | | 4
| | Scallions, finely sliced | | 2
| tbsp | Pine nuts, toasted |
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Procedures:
| 1 | Soak beans overnight; drain. | | 2 | Transfer to a large soup pot and cover the beans with fresh water. | | 3 | Bring to a boil for 5 minutes, then drain and rinse them. | | 4 | warm the oil in the soup pot, add the onion and chile and briefly cook together. | | 5 | Next add the beans and 10 cups of water; bring to a boil. | | 6 | Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. | | 7 | Season to taste with salt, then continue cooking until they are completely soft. | | 8 | puree half the beans and cooking liquid at a time in the blender until smooth. | | 9 | Return the puree to the pot. | | 10 | Add cream and reheat. | | 11 | Chop toasted pine nuts finely. | | 12 | Stir in the chopped herbs, reserving some of the chives. | | 13 | Ladle the soup into bowls and garnish with remaining chives and the pine nuts. | | 14 | from wwivnet. | | 15 | Electronic format by cathy harned. |
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