2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 t New Mexican red chile
Salt 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”