Pinto Bean Soup With Mint & Pine Nuts Recipe

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Pinto Bean Soup With Mint & Pine Nuts Ingredients

2 cup pinto or anasazi beans soaked over, night
1 tbsp sunflower or light olive oil
1 small onion, finely minced
1 tsp new mexican red chile
10 cup water
1 salt
1 cup half and half
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 tbsp chives, minced, -=or=- scallions; finely
2 tbsp pine nuts toasted in a dry pan

A Recipe for
Pinto Bean Soup With Mint & Pine Nuts

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Pinto Bean Soup With Mint & Pine Nuts Recipe
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Pinto Bean Soup With Mint & Pine Nuts

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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Pinto Bean Soup With Mint & Pine Nuts Directions

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"

Serves: 6

Pinto Bean Soup With Mint & Pine Nuts Recipe brought to you by Recipes To-Go

Pinto Bean Soup With Mint & Pine Nuts Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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