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Pinto Bean Soup with Fresh Salsa

Source: Casual Cuisines of the World - Cantina
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Active Time:  25 Minutes
Total Time:  2 Hours 5 Minutes
  Serves 6
Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day’s leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans.
RECIPE INGREDIENTS
1 1/2 cups (10 1/2 oz/330 g) dried pinto beans
7 cups (56 fl oz/13/4 l) water
1/4 cup (2 fl oz/60 ml) vegetable oil
2 yellow onions, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cloves garlic, minced
6 cups (48 fl oz/1 1/2 l) chicken stock, vegetable stock or water
For Salsa:
3 ripe plum (Roma) tomatoes, diced
1/2 small red (Spanish) onion, finely diced
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro (fresh coriander)
Juice of 1 lime
salt and freshly ground pepper

crema or sour cream
Pinto Bean Soup with Fresh Salsa Recipe at Cooking.com
DIRECTIONS
Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans in a saucepan and add the water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 1/2 hours. Remove from the heat and set aside.


In a large saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and sauté until the onions are lightly browned, about 10 minutes. Add the garlic and sauté for 1-2 minutes longer. Add the beans and their liquid and the stock or water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the beans start to break apart, 20-30 minutes. Remove the beans from the heat and let cool slightly.


FOR SALSA: In a bowl, stir together the tomatoes, onion, cilantro, lime juice and salt and pepper to taste. Cover and refrigerate until you are ready to serve.


Working in batches, transfer the bean mixture to a blender and purée until smooth. Transfer the purée to a clean saucepan and reheat over low heat, stirring frequently, until hot. (If not serving immediately, keep warm over very low heat, stirring often.)


Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of crema or sour cream.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bean Soups
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 171
Sodium: 639mg
Fiber: 3g
Carbohydrates, Total: 13g
Protein: 10g
% Cal. from Fat: 53%
Fat. Total: 10g
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