Pinto Bean Soup W Mint & Pine Nuts Recipe
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Pinto Bean Soup W Mint & Pine Nuts
2 cup Pinto or Anasazi beans
1 tbsp Sunflower or light olive oil
1 tsp New Mexican red chile
Salt
2 tbsp Chopped cilantro
2 tbsp Chives, minced
2 tbsp Pine nuts
- soaked overnight
1 small Onion, finely minced
10 cup Water
1 cup Half and half
2 tbsp Chopped parsley
4 sca lions, finely sliced
- toasted in a dry pan
SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover
the beans with fresh water. Bring to a boil for 5 minutes, then drain
and rinse them. Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans, 10 cups of water and
bring to a boil. Simmer until beans are tender, about 45 minutes for
new beans, longer for older beans. Season to taste with salt, then
continue cooking until they are completely soft. Puree half the beans
and cooking liquid at a time in the blender until smooth. Return the
puree to the pot. Add the cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of the chives.
Ladle the soup into bowls and garnish with the remaining chives and
the pine nuts. |
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When people first start dieting, they most certainly fix on retail store and branded food items claiming to be 'low in fat'. This is frequently incorrect, insofar as an item could be very low in fat content, but nevertheless contain far too much calories.
In deciding on a meal plan, the important thing is to attempt to cut back on your ingestion of fat, refined carbohydrates and salt.
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