Pinto Bean Soup With Salsa Fresca
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Niger | Toohot06 | 6 | Servings |
INGREDIENTS
| === SALSA FRESCA === | ||
| 3 | Plum tomatoes, cored | |
| seeded | ||
| and diced | ||
| 1/2 | Red onion, finely diced | |
| 1 | Cilantro, leaves only | |
| chopped | ||
| Juice of 1 lime -, abt 1 | ||
| tbsp | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === BEAN SOUP === | ||
| 1 1/2 | c | Dried pinto beans |
| 7 | c | Water |
| 1/4 | c | Vegetable oil |
| 2 | Onions, diced | |
| 1 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 4 | Garlic cloves, minced | |
| 6 | c | Chicken Stock or Vegetable |
| Stock see * Note | ||
| or 6 cups water | ||
| 1/3 | c | Sour cream or creme fraiche |
| for garnish |
INSTRUCTIONS
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 - jpmd44a@prodigy.com 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 0mg
Sodium: 740.7mg
Potassium: 325.1mg
Carbohydrates: 15.2g
Fiber: 4.9g
Sugar: 1.9g
Protein: 4.9g