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A Recipe for
Pinto Bean Soup With Fresh Salsa
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This Recipe for Pinto Bean Soup With Fresh Salsa is one of thousands in the Recipes-to-go Bean Cookbook.
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Health food makes me sick. |
| Calvin Trillin |
This is a recipe for Pinto Bean Soup With Fresh Salsa from the recipe cookbook of Recipes-to-go (Bean)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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Food Tip |
1 1/2 c pinto beans -- dried
7 c water
1/4 c vegetable oil
2 yellow onions -- diced
1 ts salt
1/2 ts freshly ground pepper
4 cloves garlic -- minced
6 c vegetable broth
: chicken broth -- or
: water
: **SALSA
3 plum tomatoes, diced --
: (ripe Romas)
1/2 sm red (Spanish) onion --
: finely diced
1/4 c fresh cilantro -- coarsely
: chopped
1 limes -- juiced
: Salt and pepper
: sour cream or Crema
Sort through the beans and discard any misshapen beans or stones.
Rinse well. Place the beans in a saucepan and add the water. Bring to
a boil, reduce the heat to medium-low, cover and simmer until the
smallest bean is cooked through and creamy inside, about 1 1/2 hours.
Remove from the heat and set aside.
In a large saucepan over medium heat, warm the vegetable oil. Add the
onions, salt and pepper and saute until the onions are lightly
browned, about 10 minutes. Add the garlic and saute for 1-2 minutes
longer. Add the beans and their liquid and the stock or water. Bring
to a boil, reduce the heat to medium and simmer uncovered, stirring
occasionally, until the beans start to break apart, 20-30 minutes.
Remove the beans from the heat and let cool slightly.
Meanwhile, make the salsa: In a bowl, stir together the tomatoes,
onion, cilantro, lime juice and salt and pepper to taste. Cover and
refrigerate until you are ready to serve.
Working in batches, transfer the bean mixture to a blender and puree
until smooth. Transfer the puree to a clean saucepan and reheat over
low heat, stirring frequently, until hot.(If not serving immediately,
keep warm over very low heat, stirring often.)
Ladle the soup into warmed shallow bowls and top each serving with a
spoonful of salsa and a dollop of crema or sour cream.
Susan Feniger and Mary Sue Milliken (1996). Cantina: Best of Casual
Mexican Cooking. Sunset Books, CA. Part of a series: Casual Cuisines
of the World. [Mastercook 16 Oc 96: Submitted by PATh: 445 cals/14 g
fat]
Recipe By : Feniger and Milliken: Cantina (1996)
Date: Thu, 17 Oct 1996 09:29:47
~0700 (
Serves: 6
Pinto Bean Soup With Fresh Salsa Recipe brought to you by Recipes To-Go