What does fresca mean? PINTO BEAN SOUP WITH SALSA FRESCA Salsa fresca: 3 plum tomatoes; cored, seeded, and diced 1/2 small red onion; finely diced 1 bunch cilantro; leaves only, chopped Juice of 1 lime - (about 1 tablespoon) Salt; to taste Freshly-ground black pepper; to taste Bean soup: 1 1/2 cups dried pinto beans 7 cups water 1/4 cups vegetable oil 2 medium onions; diced 1 teaspoon salt 1/2 teaspoons freshly-ground black pepper 4 garlic cloves; minced 6 cups chicken stock or vegetable stock (or 6 cups water) 1/3 cups sour cream or creme fraiche; for garnish To make the salsa, mix all the ingredients together in a glass bowl. Add salt and freshly ground black pepper to taste and reserve, covered, in the refrigerator. Place the beans and water in a soup pot over high heat and bring to a boil. Reduce to a simmer and cook, covered, until the beans are soft, about 1 1/2 hours. Remove from the heat. In a large, heavy saucepan, heat the oil over medium heat. Cook the onions, salt and pepper together, stirring occasionally for about 10 minutes, until lightly browned. Add garlic and cook for a few minutes longer. Add the beans and their liquid, and the chicken stock or vegetable stock. Bring to a boil, then reduce to a simmer and cook uncovered, stirring occasionally, for an additional 20 to 30 minutes. Transfer the mixture to a blender and puree in batches until smooth. Keep warm in a pot over low heat, stirring frequently, until ready to serve. Serve in warm soup bowls with a spoonful of the salsa fresca and a dollop of sour cream. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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