🫙 From the Spice Rack
Pinto Bean Soup with Mint and Pine Nuts
2 c Pinto or Anasazi beans 1 tb Sunflower or light olive oil 1 sm Onion -- finely minced 1 t New Mexican red chile 10 c -- Water Salt 1 c Half and half 2 tb Chopped cilantro 2 tb C...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2c pinto or anasazi beans
- 1tb sunflower or light olive oil
- 1sm onion -- finely minced
- 1t new mexican red chile
- 10c -- water
- 2tb chopped cilantro
- 2tb chopped parsley
- 2tb chives, minced or
Directions
- 1
2 c Pinto or Anasazi beans 1 tb Sunflower or light olive oil 1 sm Onion -- finely minced 1 t New Mexican red chile 10 c -- Water Salt 1 c Ha
- 2
Transfer to a large soup pot and cover the beans with fresh water
- 3
Bring to a boil for 5 minutes, then drain and rinse them
- 4
Warm the oil in the soup pot, add the onion and chile and briefly cook together
- 5
Next add the beans and 10 cups of water
- 6
bring to a boil
- 7
Simmer until beans are tender, about 45 minutes for new beans, longer for older beans
- 8
Season to taste with salt, then continue cooking until they are completely soft