Pinto Bean Soup with Mint & Pine Nuts
Yield
servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pinto beans
or anasazi beans |
|
| 1 | tablespoon |
sunflower oil
or light olive oil |
|
| 1 | small |
onions
finely minced |
|
| 1 | teaspoon |
red chili peppers
new mexican red chile |
|
| 10 | cups |
water
|
|
|
salt
|
*
|
||
| 1 | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
chives
or |
|
| 4 | Scallions |
scallions, spring or green onions
sliced finely |
*
|
| 2 | tablespoons |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pinto beans
or anasazi beans |
|
| 15 | ml |
sunflower oil
or light olive oil |
|
| 1 | small |
onions
finely minced |
|
| 5 | ml |
red chili peppers
new mexican red chile |
|
| 2.4 | l |
water
|
|
| 0 |
salt
|
*
|
|
| 237 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
chives
or |
|
| 4 | Scallions |
scallions, spring or green onions
sliced finely |
*
|
| 3E+1 | ml |
pine nuts
toasted |
|
Directions
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.
Purée half the beans and cooking liquid at a time in the blender until smooth.
Return the purée 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.
