Ingredients Jump to Instructions ↓

  1. 3 Plum tomatoes - cored, seeded, and diced

  2. 1/2 Red onion - finely diced (small)

  3. 1 Cilantro - leaves only, chopped

  4. 1 Lime - - (about 1 tbsp) , Juice of Salt - to taste Freshly-ground black pepper - to taste Bean Soup

  5. 1 1/2 cups 240g / 8 1/2oz Dried pinto beans

  6. 7 cups 1659ml Water

  7. 1/4 cup 59ml Vegetable oil

  8. 2 cups 125g / 4.4oz Onions - diced (medium)

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 4 Garlic cloves - minced

  12. 6 cups 1422ml Chicken stock or vegetable stock - seenote (or 6 cups water)

  13. 1/3 cup 78ml Sour cream or creme fraiche - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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