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Soup
Pinto Bean Soup |
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This recipe was featured on
"You're the Chef" episode #610.
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Yield: two quarts
Ingredients:
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2 qt. |
water |
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1 lb. |
dried pinto beans, covered with hot water and soaked overnight |
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2 c. |
Spanish onion, small dice |
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1/2 c. |
fresh cilantro, chopped |
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1/4 c. |
fresh oregano, stripped, chopped |
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1/4 c. |
fresh parsley, chopped |
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1 each |
jalapeno chili pepper, halved, stem removed, seeds removed optional |
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2 Tbsp. |
Spanish paprika |
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6 oz. |
tomato paste |
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1 each |
bottle Pilsner beer |
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1 Tbsp. |
salt |
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1/2 tsp. |
black pepper |
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1 qt. |
water |
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to taste |
salt |
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to taste |
black pepper, ground |
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1 c. |
shredded cheddar cheese |
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1 c. |
Vidalia onion, diced |
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1/2 c. |
cilantro, chopped |
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Procedure:
Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.
Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.
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