*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Nuts                             Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Pinto or Anasazi beans
    1       tb           Sunflower or light olive oil
    1       sm           Onion -- finely minced
    1       t            New Mexican red chile
   10       c             -- Water
    1       c            Half and half
    2       tb           Chopped cilantro
    2       tb           Chopped parsley
    2       tb           Chives, minced or
    4                    Scallions -- finely sliced
    2       tb           Pine nuts -- toasted
   Soak beans overnight; drain.  Transfer to a large soup
   pot and 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 and 10
   cups of water; 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 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
   remaining chives and the pine nuts.
   From WWiVNet.  Electronic format by Cathy Harned.
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