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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Bisques Cream Soups Soups Stews Beans Mexican Food Processor Blender Oaxacan Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Low In Something Taste Mood Savory Equipment Small Appliance 4 Hours Or Less

Pinto Bean Soup With Fresh Salsa

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 leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans.

Steps

Sort through the beans and discard any misshapen beans or stones.
Rinse well.
Place the beans in a saucepan and add the water.
Bring to a boil , reduce the heat to medium low , cover and simmer until the smallest bean is cooked through and creamy inside , about 1 hours.
Remove from the heat and set aside.
In a large saucepan over medium heat , warm the vegetable oil.
Add the onions , salt and pepper and saut until the onions are lightly browned , about 10 minutes.
Add the garlic and saut for 1 to 2 minutes longer.
Add the beans and their liquid and the stock or water.
Bring to a boil , reduce the heat to medium and simmer uncovered , stirring occasionally , until the beans start to break apart , 20 to 30 minutes.
Remove the beans from the heat and let cool slightly.
For the salsa:.
In a bowl , stir together the tomatoes , onion , cilantro , lime juice and salt and pepper to taste.
Cover and refrigerate until you are ready to serve.
Working in batches , transfer the bean.

Ingredients

dried pinto beans, water, vegetable oil, yellow onions, salt, fresh ground black pepper, garlic cloves, chicken stock, plum tomatoes, red onion, fresh cilantro, lime, juice of, salt & freshly ground black pepper, crema