Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Pinto Bean Soup
Famous Authors (View All Authors)
Soups - Pinto Bean Soup Post by :cgraynz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :787

Click below to download : Soups - Pinto Bean Soup (Format : PDF)

Soups - Pinto Bean Soup

1 1/2 cup dried pintos, soaked overnight or speed soaked can also use canned equivalent
1 Tbl. safflower oil
1 tsp. whole cumin
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup fresh or frozen (defrosted) corn kernels
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits or 1-2 jalapenos or generous pinch crushed red pepper flakes
4 cup boiling water
2 Tbl. tomato paste
1/2 cup minced fresh coriander or parsley
1-2 Tbl. freshly squeezed lime juice
salt and freshly ground pepper.
1 ripe or firm avocado, 1/2 inch dice


Drain and rinse beans; set aside.

Heat oil, sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 minute.

Add the reserved beans, corn, oregano, chipotle, and water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes. Allow pressure to drop naturally or use quick release method.

Remove the lid. Simmer beans until done if they aren’t quite cooked. With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper. Gently stir in avocado just before serving.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Bean -  Portugese Bean Soup Soups - Bean - Portugese Bean Soup

Soups - Bean -  Portugese Bean Soup
1 pound dried kidney beans (or small red beans), soaked in water overnight and drained 2 cloves garlic, minced 1 onion, chopped 5 tablespoons Worcestershire sauce 1-2 smoked ham hocks 12-16 ounces linguica sausage, or smoked turkey sausage, cut in small pieces 3 large potatoes, chopped 4-6 carrots, chopped 1/2 head green cabbage, chopped In large pot, place kidney beans, garlic, onion, Worcestershire sauce, ham hocks and cover with water, 2 or 3 inches. Simmer for approximately 2 hours. Pull ham hocks out and strip meat off bones, chop meat and return to pot. Add potatoes, carrots, and sausage. Simmer for
PREVIOUS BOOKS

Soups - Ozark Sixteen-bean Soup Soups - Ozark Sixteen-bean Soup

Soups - Ozark Sixteen-bean Soup
1 1/2 cups beans (16 varieties) water to cover 1 tbsp. salt 2 quarts water 1 lb. ham pieces 1 clove garlic 1 (15 oz.) can tomatoes 1 whole large onion juice of 1 lemon salt and pepper to taste 1 pod green or red pepper Wash the beans then put in large bowl and cover with water and salt. Allow to soak for at least 3 hours, better if left overnight. Drain beans, then place in large pot with 2 quarts of water. Add remaining ingredients and allow to cook for at least 4 hours, preferrably all
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT