Free Recipe Pinto Bean Soup with Salsa Fresca
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Pinto Bean Soup with Salsa Fresca Recipe
=== SALSA FRESCA ===
3 Plum tomatoes; cored,
-seeded,
; and diced
1/2 sm Red onion; finely diced
1 bn Cilantro; leaves only,
-chopped
Juice of 1 lime -; (abt 1
-tbsp)
Salt; to taste
Freshly-ground black pepper;
-to taste
=== BEAN SOUP ===
1-1/2 c Dried pinto beans
7 c Water
1/4 c Vegetable oil
2 md Onions; diced
1 ts Salt
1/2 ts Freshly-ground black pepper
4 Garlic cloves; minced
6 c Chicken Stock or Vegetable
-Stock; see * Note
(or 6 cups water)
1/3 c Sour cream or creme fraiche;
-for garnish
Pinto Bean Soup with Salsa Fresca Preparation
* 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 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. 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@prodigy.com 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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