Pinto Bean Soup Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| Pinto beans | 1/4 Cup (16 tbs), dried | |
| 1 ham hock, blanched and rinsed | ||
| 6 cups pork stock | ||
| 3 cups peeled and chopped ripe tomatoes | ||
| Bouquet garni of | ||
| Whole Cloves | 2 | |
| Bay Leaf | 1 | |
| 6 black peppercorns, lightly crushed | ||
| Parsley sprigs | 4 Small | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Minced fresh coriander | ||
Directions
Saute onion, celery, leek, carrot and garlic in oil until onion is soft.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.
Chef
