Pinto bean soup with mint & pine nuts
Yield: 6 servings
Ingredients:
- 2 c Pinto or Anasazi beans 1 c Half and half - soaked overnight 2 tb Chopped cilantro
- 1 tb Sunflower or light olive oil 2 tb Chopped parsley
- 1 sm Onion; finely minced 2 tb Chives minced; -=OR=-
- 1 ts New Mexican red chile 4 -Scallions; finely sliced
- 10 c Water 2 tb Pine nuts
Instructions:
Salt - 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
