*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/Stews                      Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pinto or Anasazi beans
    1       tb           Sunflower or light olive oil
    1       t            New Mexican red chile
    2       tb           Chopped cilantro
    2       tb           Chives, minced --  
    2       tb           Pine nuts
                         - soaked overnight
    1       sm           Onion -- finely minced
   10       c            Water
    1       c            Half and half
    2       tb           Chopped parsley
    4      Sca           lions -- finely sliced
                         - 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”
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