Pinto bean soup with salsa fresca
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === SALSA FRESCA === | ||
| 3 | Plum tomatoes; cored, seeded, | |
| ; and diced | ||
| ½ | small | Red onion; finely diced |
| 1 | bunch | Cilantro; leaves only, chopped |
| Juice of 1 lime -; (abt 1 tbsp) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === BEAN SOUP === | ||
| 1½ | cup | Dried pinto beans |
| 7 | cups | Water |
| ¼ | cup | Vegetable oil |
| 2 | mediums | Onions; diced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| 4 | Garlic cloves; minced | |
| 6 | cups | Chicken Stock or Vegetable Stock; see * Note |
| (or 6 cups water) | ||
| ⅓ | cup | Sour cream or creme fraiche; for garnish |
Directions
* Note: See the “Brown Chicken Stock”, “White Chicken Stock”, and “Vegetable Stock” recipes which are included in this collection.
To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly-ground black pepper to taste and reserve, covered, in the refrigerator. Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1½ hours. Remove from the heat. In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the Chicken Stock or Vegetable Stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes. Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the Salsa Fresca and a dollop of sour cream. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6181 broadcast 02-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.