Creamy Pinto Soup
Serve this hearty soup with Jalapeño Cornbread to make a real Texas-style meal.
- Thoroughly rinse and drain the canned pintos, and put them in the bowl of a food processor (see Note below).
- In a skillet, sauté the onions in the oil just until transparent. Do not brown. Add the contents of the skillet to the beans in the food processor, and pulse a few times.
- Gradually add all remaining ingredients, except cream and cilantro, pulsing until well blended.
- Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Remove from heat, and stir in the cream. Serve hot. May be made ahead of time and reheated, but do not boil.
- Makes about 5 cups.
Note: Achieving the smooth, creamy texture of this soup is best done with a food processor. An alternate choice for making this smooth mixture would be an immersion blender (used in the saucepan). A standard blender can be used, but several batches are required.
Prep time: 30 minutes; Cooking time: 30 minutes; Total time: 1 hour
Recipe editor Patricia Mitchell