Pinto Bean Soup With Fresh Salsa Recipe
Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous day’s left
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Ladle
- Wooden spoon
- Spoon
- Refrigerator
Ingredients
- 1 1/2 cups dried pinto beans
- 7 cups water
- 1/4 cup vegetable oil
- 2 yellow onions, diced
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 garlic cloves, minced
- 6 cups vegetable stock or 6 cups water
- 3 ripe plum tomatoes, diced (Roma)
- 1/2 small red onion, finely diced (Spanish)
- 1/4 cup coarsely chopped fresh cilantro
- 1 lime, juice of
- salt
- freshly ground black pepper
- crema or sour cream
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