Pinto Bean Soup With Salsa Fresca

[Guest guest]

Pinto Bean Soup With Salsa Fresca

 

Salsa Fresca:

3 plum tomatoes, cored, seeded and diced

1/2 small red onion, finely diced

1 bunch cilantro, leaves only, chopped

1 tablespoon lime juice

salt to taste

freshly ground black pepper to taste

 

Soup:

1 1/2 cups dried pinto beans

7 cups water

1/4 cup vegetable oil

2 medium onions, diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 garlic cloves minced

6 cups vegetable stock or 6 cups water

1/3 cup sour cream or creme fraiche for garnish

 

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 1 1/2

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.

Makes 4 to 6 servings.

 

 

All new Mail

 

Get news delivered. Enjoy RSS feeds right on your Mail page.