Pinto Bean Soup With Mint And Pine Nuts

* Exported from MasterCook *

PINTO BEAN SOUP WITH MINT AND PINE NUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nuts Soups
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion -- finely minced
1 t New Mexican red chile
10 c -- Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions -- finely sliced
2 tb Pine nuts -- toasted

Soak beans overnight; drain. Transfer to a large soup
pot and 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 and 10
cups of water; 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 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
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.



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