Pinto Bean Soup with Salsa Fresca

Ready in 1h

Try this Pinto Bean Soup with Salsa Fresca recipe, or contribute your own.


Black Pepper; freshly ground
1/2 ts Freshly-ground black pepper
1/4 c Vegetable oil
6 c Chicken Stock; or Vegetable stock
1 ts Salt
Salt; to taste
=== BEAN SOUP ===
2 md Onions; diced
4 Garlic; minced
1/3 c Sour cream; or crème fraîche
1 1/2 c Dried pinto beans
1/2 sm Red onion; finely diced
1 bn Cilantro; leaves only
Juice of 1 lime
3 Plum tomatoes; cored and diced
7 c Water

Original recipe makes 6



* 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 - 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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