PINTO BEAN SOUP WITH MINT & PINE NUTS

      Title: PINTO BEAN SOUP WITH MINT & PINE NUTS
  Categories: Harned 1994, Herb/spice, Nuts, Soups, Vegetables
       Yield: 6 Servings
  
       2 c  Pinto or Anasazi beans
       1 tb Sunflower or light olive oil
       1 sm Onion; finely minced
       1 ts 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]