Pinto Bean Soup With Mint & Pine Nuts
Mint Nuts Vegetarian Beans Soups
Last updated 6/12/2012 1:18:09 AM. Recipe ID 48865. Report a problem with this recipe.
Title: Pinto bean soup with mint & pine nuts
Categories: Soups/stews, Vegetarian, Beans
Yield: 6 Servings
2 c Pinto or Anasazi beans
- soaked overnight
1 tb Sunflower or light olive oil
1 sm Onion; finely minced
1 ts New Mexican red chile
10 c Water
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 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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