Try this Pinto Bean Soup with Salsa Fresca recipe, or contribute your own.
* 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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