Pinto Bean Soup With Mint & Pine Nuts Recipe

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Pinto Bean Soup With Mint & Pine Nuts Ingredients

2 cup pinto or anasazi beans soaked over, night
1 tbsp sunflower or light olive oil
1 small onion, finely minced
1 tsp new mexican red chile
10 cup water
1 salt
1 cup half and half
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 tbsp chives, minced, -=or=- scallions; finely
2 tbsp pine nuts toasted in a dry pan

A Recipe for
Pinto Bean Soup With Mint & Pine Nuts

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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This is a recipe for Pinto Bean Soup With Mint & Pine Nuts from the recipe cookbook of Recipes-to-go (Bean)

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Pinto Bean Soup With Mint & Pine Nuts

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Pinto Bean Soup With Mint & Pine Nuts Directions

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"

Serves: 6

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Pinto Bean Soup With Mint & Pine Nuts Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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