Pintobeansoupwithfreshsalsa Recipes

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Steps:

• In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender.
• Stir in beans and salsa,simmer on low heat until.
• completely heated through.

Steps:

• 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. 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.

Steps:

• Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans in a saucepan and add the water. Bring to a boil, reduce the heat to medium low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 ½ hours. Remove from the heat and set aside.
• In a large saucepan over medium heat, warm the vegetable oil. Add the onions, salt and pepper and sauté until the onions are lightly browned, about 10 minutes. Add the garlic and sauté for 1 to 2 minutes longer. Add the beans and their liquid and the stock or water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the beans start to break apart, 20 to 30 minutes. Remove the beans from the heat and let cool slightly.
• For the salsa:.
• In a bowl, stir together the tomatoes, onion, cilantro, lime juice and salt and pepper to taste. Cover and refrigerate until you are ready to serve.
• Working in batches, transfer the bean mixture to a blender and puree until smooth. Transfer the puree to a clean saucepan and reheat over reheat over low heat, stirring frequently, until hot. (If not serving immediately, keep warm over very low heat, stirring often).
• Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of crema or sour cream.

Steps:

• In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.

Steps:

• In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
• In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.