VCE: Pinto Bean Soup

[Guest guest]

Everytime I go into Vegetarian Cooking for Everyone I'm so impressed with

all the information that Madison gives about foods and processes. It is a

textbook on good cooking and technique. I used to think that the recipes

were hard to make, but now that I'm using the book I don't feel that way.

 

Kathleen

 

* Exported from MasterCook *

 

Pinto Bean Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 222

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups beans

soaked for 4 hours or overnight

1 small onion -- finely diced

3 garlic cloves -- minced

1 teaspoon dried oregano -- preferably Mexican

2 teaspoons dried or fresh epazote

Salt

***FOR GARNISH***

slivered scallions

or finely diced white onion

diced jalapeño chile

chopped cilantro or mint

sour cream

Tortilla Strips

(see separate recipe)

 

Serves 6 to 8

 

Pinto beans are delicious plain or lavishly garnished. Plain, these are

the beans to use for refried beans. Many cooks prefer using the pressure

cooker to produce silky smooth beans.

 

Drain the beans, cover then with 2 quarts water, and boil for 10

minutes. Add the onion, garlic, oregano, and epazote. Lower the heat and

simmer, partially covered, until the beans are tender, about 1 1/2

hours. Season with salt and serve plain, with the broth, or with two or

three of the garnishes. If using a pressure cooker, cook everything

together on high for 25 minutes, then release.

 

SMOOTH PINTO BEAN SOUP WITH CHILE, PINE NUTS, AND MINT

 

Purée the cooked beans with their broth until smooth and return them to the

pot. Thin, if needed, with 1 cup milk or cream and stir in chipotle chile,

ground or in adobe sauce, to taste, starting with a teaspoon. Taste for

salt. Serve garnished with snipped chives, chopped mint, and toasted pine

nuts.

 

PINTO OR ANASAZI BEAN SOUP WITH ROASTED TOMATOES AND GARLIC

 

Make the soup using pinto or anasazi beans. Purée a portion of the beans

and return them to the pot. Make the Grilled Tomato Sauce with Garlic,

(see separate recipe), including frying it at the end, as described. Stir

this into the beans and reheat. Garnish each bowl with a dollop of sour

cream or grated Muenster, if desired, and serve with tortillas.

 

 

 

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