Pinto Bean Soup With Salsa Fresca

Recipe Ingredients

		Salsa Fresca
3		Plum tomatoes - cored, seeded, and diced
1/2		Red onion - finely diced (small)
1		Cilantro - leaves only, chopped
1		Lime - - (about 1 tbsp) ,
		Juice of
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bean Soup
1 1/2 cups	240g / 8.5oz	Dried pinto beans
7 cups	1659ml	Water
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Onions - diced (medium)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4		Garlic cloves - minced
6 cups	1422ml	Chicken stock or vegetable stock - see * note
		(or 6 cups water)
1/3 cup	78ml	Sour cream or creme fraiche - for garnish

Recipe 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.

Source:
Susan Feniger and Mary Sue Milliken

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