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Pinto Bean Soup With Mint & Pine Nuts

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      Title: PINTO BEAN SOUP WITH MINT & PINE NUTS
 Categories: Harned 1994, Herb/spice, Nuts, Soups, Vegetables
      Yield: 6 Servings
 
      2 c  Pinto or Anasazi beans
      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
 
  Soak beans overnight; drain.  Transfer to a large soup pot and 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 and 10 cups of water; 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 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 remaining
  chives and the pine nuts.
  
  From WWiVNet.  Electronic format by Cathy Harned.
 
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