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PINTO BEAN SOUP WITH MINT & PINE NUTS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Vegetarian
Beans
Amount Measure Ingredient -- Preparation Method
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2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 t New Mexican red chile
Salt
2 tb Chopped cilantro
2 tb Chives, minced --
2 tb Pine nuts
- soaked overnight
1 sm Onion -- finely minced
10 c Water
1 c Half and half
2 tb Chopped parsley
4 Sca lions -- finely sliced
- toasted in a dry pan
SOAK THE BEANS overnight; drain. Transfer to a large
soup pot, cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them. Warm
the oil in the soup pot, add the onion and chile and
briefly cook together. Next add the beans, 10 cups of
water and bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft. Puree half the
beans and cooking liquid at a time in the blender
until smooth. Return the puree to the pot. Add the
cream and reheat. Chop toasted pine nuts finely. Stir
in the chopped herbs, reserving some of the chives.
Ladle the soup into bowls and garnish with the
remaining chives and the pine nuts.
Deborah Madison, "Prodigy Guest Chefs Cookbook"
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