Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Pinto or Anasazi beans 1 c Half and half
- soaked overnight 2 tb Chopped cilantro
1 tb Sunflower or light olive oil 2 tb Chopped parsley
1 sm Onion; finely minced 2 tb Chives, minced; -=OR=-
1 ts New Mexican red chile 4 -Scallions; finely sliced
10 c Water 2 tb Pine nuts
Salt - 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.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Browse by categories