17 January 2010

Pinto beans soup - so good!

My excuse for being absent - I have been away on vacation marked by pure gluttony, followed by frantic attempts to get back on track at work and now recovering (very slowly) from a cold.
Serves 4
1 1/2 cups pinto beans
1 tbsp. + 2 tsp olive oil
2-3 cloves of garlic, peeled and minced
1 tsp salt
6-8 whole black peppercorns
3-4 cloves
2 bayleaves
3 cups of water or stock
  1. Soak the beans in 8 cups of water overnight in the refridgerator. Rinse the beans.
  2. Pressure cook beans, 3 cups of water, garlic, salt and pepper for 20 mins. Open and check if the beans are mashable. If not, pressure cook for another 15 mins.
  3. Remove bay leaves and mash the beans with a spoon or a potato masher. I like chunks of beans in my soup. You can choose to process it to a more soupy consistency.
  4. Adjust for salt and pepper. Garnish with coriander.

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