Pinto Bean Soup with Mint & Pine Nuts
2 c Pinto or Anasazi beans - soaked overnight 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 ...
Ingredients
- 2c pinto or anasazi beans
- 1sm onion; finely minced
- 1ts new mexican red chile
- 10c water
- 2tb chopped cilantro
- 2tb chopped parsley
- 2tb chives, minced; -=or=-
- 4-scallions; finely sliced
Directions
- 1
2 c Pinto or Anasazi beans - soaked overnight 1 tb Sunflower or light olive oil 1 sm Onion
- 2
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
- 3
OR=- 4 -Scallions
- 4
finely sliced 2 tb Pine nuts - toasted in a dry pan SOAK THE BEANS overnight
- 5
Transfer to a large soup pot, cover the beans with fresh water
- 6
Bring to a boil for 5 minutes, then drain and rinse them
- 7
Warm the oil in the soup pot, add the onion and chile and briefly cook together
- 8
Next add the beans, 10 cups of water and bring to a boil