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From: RoxieL (ip68-104-244-46.ph.ph.cox.net)
Subject: One of my favorite recipes....
Date: March 20, 2003 at 9:34 am PST

In Reply to: New PC user - Easy Recipe?? posted by vegimom on March 20, 2003 at 6:05 am:

* Exported from MasterCook *

Pinto Bean Soup with Mexican Cream and Pine Nuts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pinto beans -- soaked overnight
2 1/2 quarts water
1/4 cup onion -- diced
2 chipotles in adobo (Embasa) -- or to taste
1/4 cup pine nuts
1 pinch salt
1/2 cup sour cream, fat free, Land O Lakes (optional)

Drain the beans, put them in a pressure cooker with the water and onion. Lock the lid in place. Bring to high pressure. Cook 10 minutes at high pressure. Remove from heat. While the pressure is reducing, toast the pine nuts in a dry pan until they are lightly colored. After pressure has dropped unlock lid and drain the beans, reserving the bean cooking water. Put the beans in a food processor along with the chipotles. Whiz for about 30 seconds. Scrape down. Add the toasted pine nuts and salt. Whiz another 30 seconds. Stir in the sour cream.

NOTES : Modified from "The Savory Way" by Deborah Madison. Chipotles are smoked jalapenos & can be obtained from a Mexican market or the ethnic section of your grocery.

This is good as a soup served with fresh flour tortillas, as a burro filling, over pasta or even as a dip!




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