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Pinto Bean Soup W/ Mint & Pine Nuts

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      Title: PINTO BEAN SOUP W/ MINT & PINE NUTS
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      2 c  Pinto or Anasazi beans
           - soaked overnight
      1 tb Sunflower or light olive oil
      1 sm Onion; finely minced
      1 ts New Mexican red chile
     10 c  Water
           Salt
      1 c  Half and half
      2 tb Chopped cilantro
      2 tb Chopped parsley
      2 tb Chives, minced;  -=OR=-
      4    -Scallions; finely sliced
      2 tb Pine nuts
           - 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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